Lemon Orzo Primavera - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 cup orzo pasta, uncooked
1 medium zucchini, shredded
2 medium carrots, shredded
2 garlic cloves, crushed
14 ounces vegetable broth (chicken would work well too)
1 lemon, zest of
1 tablespoon fresh thyme
1/4 cup parmesan cheese, grated

Preparation

Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
Add broth, lemon zest and thyme and bring to a boil.
Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.