Lemon orzo with courgette
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, grated
- 2 courgettes, grated
- 1 cup orzo
- 2 ½ cups vegetable stock
- ½ tsp chilli flakes
- 1 cup frozen peas
- 4 cups baby spinach
- 1 lemon, zest and juice
- ⅓ cup vegan parmesan
- Salt & pepper
- 1 tbsp butter
- 1 handful mint, chopped
- 1 handful parsley, chopped
Steps
- Heat olive oil in the wok. Once hot add onion with a pinch of salt and cook until translucent.
- Add garlic, courgette, and salt; cook for a few minutes.
- Add orzo and toast for a minute, stirring. Add stock, bring to a boil then simmer, stirring occasionally until orzo is tender.
- Stir in peas, spinach, lemon zest, lemon juice and chilli flakes. Cook until spinach is wilted.
- Turn off heat. Add parmesan and butter and stir until butter is melted. Mix in herbs.