Ingredients:

  • 8 oz (225 g) dry orzo pasta
  • 3 tbsp (45 ml) extra-virgin olive oil, divided
  • 1 small yellow onion or 2 shallots, finely chopped (about 3/4 cup / 100 g)
  • 3 cloves garlic, minced (about 12 g)
  • 2 medium zucchini, cut into 1/3-inch (7–8 mm) half-moons (~300 g total)
  • 1/2 cup (120 ml) low-sodium vegetable or chicken broth (optional; see note)
  • 1/2 cup (120 g) cherry tomatoes, halved (optional)
  • Zest and juice of 1 lemon (zest about 1 tsp / 2–3 g; juice about 2 tbsp / 30 ml)
  • 1/2 cup (45 g) freshly grated Parmesan cheese, plus extra for serving (or Pecorino)
  • 2 tbsp (8 g) chopped fresh basil, or a mix of basil and parsley
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 tbsp (14 g) unsalted butter (optional, for glossy finish)
  • 8 oz (225 g) cooked shrimp or grilled chicken (optional, to make it a protein main)

Instructions:

  1. Prep ingredients: chop onion or shallot, mince garlic, slice zucchini into 1/3-inch half-moons, halve cherry tomatoes, zest and juice lemon, grate Parmesan, and chop herbs.
  2. Cook the orzo: bring a pot of salted water to a boil, add orzo and cook until al dente (usually 8–10 minutes); drain, reserving 1/2 cup (120 ml) pasta cooking water.
  3. Sauté aromatics and zucchini: heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high; add onion/shallot and a pinch of salt and cook until translucent, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant. Add zucchini in a single layer and cook undisturbed 2–3 minutes, then toss and cook 2–3 more minutes until tender and lightly golden.
  4. Deglaze and build sauce: add 1/2 cup broth or 2–3 tbsp reserved pasta water and the cherry tomatoes (if using); scrape browned bits from the pan and simmer 1–2 minutes.
  5. Combine orzo and finish: add drained orzo to the skillet and toss with remaining 1 tbsp (15 ml) olive oil, lemon zest and juice, Parmesan, and herbs. Add reserved pasta water a splash at a time if the mixture seems dry. Stir in butter if using. Season to taste with salt, pepper, and red pepper flakes.
  6. Serve: transfer to plates or a serving bowl and finish with extra grated Parmesan, a drizzle of olive oil, and more fresh herbs. Serve immediately.