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Close-up of glistening orzo pasta grains in a glossy ivory sauce with green zucchini. (Creamy Zucchini Orzo)

Creamy Zucchini Orzo with Lemon, Garlic, and Crumbled Feta

This Creamy Zucchini Orzo features tender pasta in a glossy lemon-garlic sauce, topped with charred zucchini half-moons, salty feta, and fresh parsley. A 25-minute vegetarian dinner that is visually stunning and incredibly flavorful.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 cups (250g) dry orzo pasta boiled until al dente
  • 2 medium zucchini sliced into thin half-moons
  • 2 tbsp (30ml) extra virgin olive oil for searing
  • 1/2 cup (120ml) heavy cream for the ivory sauce
  • 3 cloves garlic finely minced
  • 1 whole lemon zested and juiced
  • 1/2 cup (45g) parmesan cheese finely grated
  • 1/4 cup (35g) feta cheese crumbled into white clusters
  • 1/4 cup fresh parsley finely chopped
  • to taste cracked black pepper freshly ground

Equipment

  • 1 Large Skillet Preferably stainless steel or cast iron for better searing.
  • 1 Large Pot For boiling the orzo pasta.
  • 1 Microplane or Fine Grater To achieve a fine dusting of parmesan.

Instructions
 

Preparation
  1. Boil orzo in salted water for 8-9 minutes. Reserve 1/2 cup of pasta water before draining.
  2. Heat olive oil in a skillet. Sauté zucchini half-moons until they show charred edges and caramelization.
  3. Add minced garlic and cream to the skillet. Stir with reserved pasta water to create a glossy emulsion.
  4. Toss orzo into the sauce. Mix in lemon juice, zest, and half the parmesan. Garnish with feta, parsley, and pepper.

Notes

Reserve the pasta water! It is the key to getting that glossy ivory texture.
Keep the heat high for the zucchini to ensure they char rather than steam.
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