Creamy Feta and Dill Italian Orzo

Creamy Feta and Dill Italian Orzo

3 tbsp olive oil or butter
1 sweet onion, diced
4 cloves garlic, minced
1 lb orzo pasta
2 medium zucchini, grated
1 large lemon, zested + juiced
1 tbsp Italian herb seasoning*
1/4 tsp cayenne, optional
3½ cups vegetable broth
1 cup heavy whipping cream
5 oz feta cheese, crumbled or chopped
2 tbs fresh or dried dill, chopped

*Italian herb seasoning: You can use a store bought Italian Herb mix, however, I promise that is a million times better when it is home made.

1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried marjoram
1 tablespoon dried parsley
2 tablespoons dried oregano
1 teaspoon red pepper flakes, optional
1 teaspoon garlic powder, optional

In a large skillet, heat your olive oil on medium. Add in the onion and sauté for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the orzo and stir for one minute to coat. Toss in the zucchini shreds and stir for 2 minutes.

Mix in the lemon juice, lemon zest, Italian herb seasoning, salt, and pepper to taste (cayenne, optional). Add chicken broth and heavy whipping cream. Bring to a boil then lower the heat to a simmer and cook for 10-15 minutes or until the pasta is tender. Make sure to keep stirring and scraping the bottom regularly, so nothing sticks.

If it needs more liquid, add some broth in to keep the texture creamy, not dry.

When the pan is off the heat, stir in your crumbled feta and dill.