Lemon Basil Orzo
Fall tv premieres are all this week, and I have to say that nothing made me happier than seeing my DVR fill up with some of my favorites! Confession time, ready? I think I am the only person on the planet that doesn’t watch reality TV. *GASP* I know, right? What I’m saying is jersey shore, bachelor, housewives of any kind, dance moms, etc. don’t do it for me. How I met your mother on the other hand? makes me SO happy. (thanks to my MIL for introducing me to it) I found this comparison on Pinterest of friends and HIMYM… and I died laughing, because truthfully I love friends too!! See the source here.
Fall tv just makes it easier to swallow the fact that it gets darker earlier and earlier at night. Which makes it harder and harder for me to procrastinate on my runs.
I digress – I have had an obsession lately with the lemon basil flavor combo lately. So, I figured I would whip up a side dish, and I haven’t had orzo in for.ever. You can probably guess that since there was no meat in this, Mike wanted nothing to do with it. Oh well, more for me.
What are your fall favorites!?
Lemon Basil Orzo
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
6 ounces of orzo - half a box
2 tablespoons butter
1 yellow squash
1/4 cup of basil
2 lemon wedges
1/4 cup starchy pasta water
1/4 cup milk
1/3 cup parmesan-reggiano cheese
Boil water for the orzo in a medium pot and cook per the box instructions - I made only 1/2 box. Make sure to reserve 1/4 cup of the starchy pasta water. When the orzo is done, drain and set aside.
Slice your zucchini and your squash, add both to a skillet and heat on medium with a little salt and pepper. Cook until soft, set aside.Grate your cheese, mince your basil.
Place your butter, milk, cheese, lemon juice and pasta water into the pot. Heat on medium and stir until the cheese has melted. Add the orzo, squash, zucchini, and basil and stir together until well combine.