1 cup tri-color orzo
1 Tbsp. olive oil
1 large zucchini, chopped
1 tbsp. lemon zest
salt and pepper
Bring water and bouillon to a boil in a pot over high heat. Add orzo and cook according to package, about 9 minutes, or until al dente. Drain, set aside.
In a large skillet over medium-high heat, add olive oil. Wait for the skillet to heat up a bit. Add zucchini, cherry tomatoes, shallot and garlic. Sauté for about 5-7 minutes, or until the zucchini is tender.
Remove from heat and add thyme, lemon zest, salt and pepper, stirring well. Then toss with orzo until well combined. Serve immediately.
Printed from www.TheComfortofCooking.com