Creamy lemon, spinach, and zucchini orzo

Ingredients

• 2 cups of uncooked orzo

• 1 cup of chopped onion

• 3 garlic cloves, finely chopped

• 1/2 a bunch of asparagus (around 15 stalks) cut at 1 inch lengths 

• 2 green squashes quartered

• 2 handfuls of fresh spinach

• 2 tablespoons of olive oil 

• 2 tablespoons of flour

• 1 tablespoon of butter 

• 1 can of coconut milk

• 1 lemon zested and juiced

• 1 tablespoon of garlic powder

• 2 cups of shredded parmesan cheese

• Salt & pepper to taste

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Instructions

1. Cook orzo according to the package directions. Drain and set aside for now

2. Sauté onion and garlic until fragrant

3. Add shopped asparagus and squash, stir occasionally until it is al dente

4. Add lemon zest

5. Add butter and flour, stir for 2-3 minutes

6. Add coconut milk, whisk until thickened

7. Add lemon juice

8. Stir in spinach until wilted

9. Stir in half of the parmesan cheese

10. Fold in orzo cheese

11. Top with parmesan cheese

Chef's Notes

1. This makes about 6-8 single servings

2. Can also be a main dish, I would add mushrooms for some added protein 

3. You cannot taste the coconut milk once everything is added in the end