Orzo and Zucchini With Dill

Photo: Kristi Rimkus

Ingredients

2 cups orzo, cooked and cooled

1 tablespoon olive oil

1 medium zucchini, halved, quarted and sliced

1 large shallot, thinly sliced

1 clove garlic, minced

1 tablespoon dill, minced

2 tablespoons parsley, minced

2 ounces goat cheese

1 tablespoon lemon juice, fresh squeezed

Preparation

Cook orzo and drain, reserving 1 cup liquid for later use.

Heat olive oil over medium heat in a non-stick skillet. Add shallot and cook 2 minutes. Add zucchini and garlic. Cook another 8 minutes until tender.

Toss zucchini mixture with orzo and herbs.

Add lemon juice and goat cheese. Stir together. Add reserved pasta liquid if pasta is too dry.

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About

I was digging in the pantry to see what I could make with the food I had available, and trying to find a recipe that would keep me from having to go to the store for ingredients. I found this recipe from Food Network Magazine for an orzo salad that looked great. Turns out, it was really good. All I added was a fresh squeeze of lemon juice to brighten the flavors.

Nutrition Facts:

Servings: 4
Amount Per Serving
Calories: 221
Total Fat: 7.56g
Cholesterol: 34mg
Sodium: 212mg
Total Carbs: 27.24g
Dietary Fiber: 2.58g
Sugars: 3.23g
Protein: 8.08g
Weight Watchers Points 5