Creamy Lemon Butter Zucchini Orzo

Ingredients

• 3 tablespoons salted butter
• 3-4 cloves garlic, minced or grated
• 1 pound dry orzo pasta (use gluten-free, if needed)
• 2 tablespoons fresh thyme leaves
• 2 medium zucchini and or yellow summer squash grated- I diced these and cooked them in butter- and added them at the end.
• 1/2 bunch kale, finely shredded
• 3 cups low sodium chicken or vegetable broth
• zest and juice of 1 lemon
• 1 teaspoon onion powder- I diced onions and added them with the garlic in the beginning
• kosher salt and black pepper
• 1/2 cup whole milk or canned full fat coconut milk
• 3/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

INSTRUCTIONS

1. Heat a large skillet over medium-high heat. Add the butter and garlic, and cook until the garlic is fragrant, about 1 minute. Stir in the orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Stir in the zucchini and kale, cooking another 2-3 minutes, until wilted. Add the 1/2 cup broth and de-glaze the pan. Add the lemon zest, lemon juice, onion powder and season with salt and pepper. Slowly continue to pour in the remaining 2 1/2 cups broth and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.

1. 2. Stir in the milk, parmesan, and parsley, cook another few minutes until warmed through. As the orzo thickens up on you, add additional broth to thin. It should be creamy, but with just a touch of liquid.

   3. Divide the orzo among bowls and top with fresh thyme...add additional butter...and parmesan, if desired. Hint? It's very desirable...
   
   Adapted from Half Baked Harvest