Sauté on medium heat the Tantillo Extra Virgin Olive Oil- add zucchini, chili powder, cumin, paprika, mint.
After two minutes, add half the chicken stock (1/2 cup) and half the lemon juice (1/2 tbsp).
Stir occasionally for about ten minutes, adding more Tantillo Extra Virgin Olive Oil or pasta water as needed.
Separately cook the Orzo according to directions on package-set aside.
When the zucchinis are thoroughly cooked, add the orzo to the zucchini mixture pan with remaining lemon juice and chicken stock.
Stir and season with red pepper flakes, salt and pepper. Buon Appetito.
Ingredients
Directions
Sauté on medium heat the Tantillo Extra Virgin Olive Oil- add zucchini, chili powder, cumin, paprika, mint.
After two minutes, add half the chicken stock (1/2 cup) and half the lemon juice (1/2 tbsp).
Stir occasionally for about ten minutes, adding more Tantillo Extra Virgin Olive Oil or pasta water as needed.
Separately cook the Orzo according to directions on package-set aside.
When the zucchinis are thoroughly cooked, add the orzo to the zucchini mixture pan with remaining lemon juice and chicken stock.
Stir and season with red pepper flakes, salt and pepper. Buon Appetito.
