Orzo with Zucchini Feta and Dill

Ingrediente

SERVES 4

3 tablespoons unsalted butter

3 large or 4 to 5 small shallots, diced (about 1¼ cups)

1½ pounds zucchini, diced into

½-inch cubes (6 cups)

3 large garlic cloves, minced

1½ teaspoons kosher salt, divided, plus more to taste

3 cups vegetable stock

1½ cups orzo

1 lemon

1¼ cups crumbled feta (5 ounces), plus more for garnish

¾ cup frozen peas, thawed

1½ cups chopped fresh dill, parsley, or cilantro (or a combination), plus more for garnish

Extra-virgin olive oil, for serving

Crushed red pepper flakes, for serving

Instrucțiuni

shrimp would be an excellent choice (see Add It In).

1. Heat a large skillet over medium-high heat, then add the butter and let it melt. Stir in the shallots and zucchini, and cook, stirring occasionally, until browned and softened, about 8 minutes. Add the garlic and ½ teaspoon of the salt and cook until fragrant, 1 minute.

2. Stir in the stock and bring to a simmer, then add the orzo. Grate the lemon zest directly into the skillet, then add the remaining 1 teaspoon salt. Cover the pan and simmer over medium-low heat until the orzo is cooked through but al dente and most of the liquid is absorbed, 12 to 15 minutes, stirring once or twice. If the pan dries out toward the end, add a little more stock or water.

3. Stir in the feta, peas, and dill. Cover the pan and cook for another minute or two to warm the peas. Remove from the heat. Cut the zested lemon in half, and squeeze one of the halves into the pan. Taste and add more lemon juice and salt, if you like. Sprinkle with more feta, dill, oil, and red pepper flakes for serving.

Note

SWAP IT OUT

Eggplant, peppers, or mushrooms can stand in for the zucchini. If you want to use fresh peas, add them in Step 2 during the last 5 minutes of cooking so they have a chance to cook through.

VEG IT UP

To add brightness and juiciness, stir in a cup of diced cherry tomatoes (seasoned with salt) just before serving. For a little extra sweetness, stir in ½ cup of corn kernels with the peas in Step 3.

ADD IT IN

Sauté a pound of fresh shrimp in the butter in Step 1 until they turn pink (3 to 6 minutes), then transfer them to a plate while you cook the vegetables and

orzo. Return them to the pan along with the peas in Step 3.