Creamy Zucchini Orzotto

CREAMY ZUCCHINI ORZOTTO WITH TOASTED PANKO AND LEMON ARUGULA SALAD

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PREP TIME: 10 Minutes/ COOK TIME: 40 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 880/ Protein 21g

DIFFICULTY LEVEL: Medium 

INGREDIENTS: Zucchini, Lemon, 1 TBSP Garlic Powder, 1/8 Cup Vidalia Onion Paste, 1/2 Cup Cream Sauce, Arugula, 1/4 Cup Panko Bread Crumbs, 1/2 Cup Sliced Almonds, 1 Cup Orzo Pasta

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Step 1: Prep

Wash and dry produce

Preheat oven to 450 degrees

Trim and quarter zucchini

Zest and quarter lemon

Step 2: Roast Zucchini

Toss zuccini on a baking sheet with a drizzle of oil, half the garlic powder, and 1/4 TSP of salt and pepper

Roast in oven for 16 minutes

Step 3: Toast Panko

Meanwhile melt 1 TBSP of butter in a large pan over medium heat

Add panko and cook stirring constantly for 4 minutes

Turn off heat, transfer to a small bowl and stir in 1/4 TSP of salt and pepper, and lemon zest

Step 4: Cook Orzotto

Heat a drizzle of oil in pan used for panko over medium heat

Add orzo, and toast for 2 minutes

Stir in vidalia onion paste, remaining garlic powder, and 2 Cups of water

Bring to a boil

REDUCE HEAT TO LOW, AND COVER

Simmer for 10 minutes

Stir in cream sauce, and cook stirring occasionally for 3 minutes

Remove from heat, stir in roasted zucchini, and 1 TBSP of butter, and 1/4 TSP of salt and pepper

Step 5: Make Salad

In a large bowl, whisk together 1 TBSP of oil, 1/2 TSP of sugar, juice from one lemon wedge, and 1/4 of salt and pepper

Add arugula and almonds, toss to coat

Step 6: Finish and Serve

Divide orzotto between shallow bowls, Divide salad between separate bowls

Top orzotto with panko

Serve with remaining lemon wedge on the side

Serve hot and enjoy!