Creamy Zucchini Orzotto
with Toasted Panko & Lemony Arugula Salad
Creamy Zucchini Orzotto
Creamy orzotto with tender zucchini gets a crisp panko topping and a bright lemony arugula salad, making a cozy yet fresh vegetarian dinner.
Ingredients
For 2 servings
- 2 ounce Arugula
- 4 ounce Cream Sauce Base
- 1 teaspoon Garlic Powder
- 1 unit Lemon
- 8 ounce Orzo Pasta
- ¼ cup Panko Breadcrumbs
- ½ ounce Sliced Almonds
- ½ ounce Vidalia Onion Paste
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
DifficultyMedium
Prep Time5m
Total Time30m
Calories870
Protein21g
Carbs107g
Fat41g
Tags:
VeggieFiber SmartEasy Prep
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, swap in a plant-based cream sauce and choose a vegan Parmesan-style finish if using one. For gluten-free diets, replace the orzo and panko with gluten-free pasta and crumbs, and skip the almonds only if nut-free is also needed.
What to serve with it
Serve with a crisp white wine or sparkling water with lemon to echo the bright salad. A simple tomato side or chilled marinated vegetables works well to balance the creamy, savory pasta.
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