

Creamy lemon, spinach, and zucchini orzo
Ingredients
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2 cups of uncooked orzo
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1 cup of chopped onion
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3 garlic cloves, finely chopped
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1/2 a bunch of asparagus (around 15 stalks) cut at 1 inch lengths
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2 green squashes quartered
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2 handfuls of fresh spinach
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2 tablespoons of olive oil
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2 tablespoons of flour
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1 tablespoon of butter
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1 can of coconut milk
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1 lemon zested and juiced
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1 tablespoon of garlic powder
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2 cups of shredded parmesan cheese
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Salt & pepper to taste
Instructions
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Cook orzo according to the package directions. Drain and set aside for now
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Sauté onion and garlic until fragrant
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Add shopped asparagus and squash, stir occasionally until it is al dente
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Add lemon zest
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Add butter and flour, stir for 2-3 minutes
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Add coconut milk, whisk until thickened
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Add lemon juice
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Stir in spinach until wilted
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Stir in half of the parmesan cheese
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Fold in orzo cheese
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Top with parmesan cheese

Chef's Notes
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This makes about 6-8 single servings
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Can also be a main dish, I would add mushrooms for some added protein
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You cannot taste the coconut milk once everything is added in the end