Directions
- 1Preheat oven to 200°C / 400°F.
- 2Drain and rinse the butter beans.
- 3Toss butter beans with olive oil, herbs de Provence, salt and pepper.
- 4Spread butter beans on a baking tray and roast for 20-25 minutes, until golden and crispy.
- 5In a large pan or pot, heat olive oil.
- 6Add onion and cook 3-4 minutes until soft.
- 7Add garlic and cook 1 minute.
- 8Add grated zucchini with a pinch of salt.
- 9Cook 5-7 minutes until zucchini softens and releases moisture.
- 10Add the orzo and stir for 1 minute.
- 11Pour in the broth and add the crumbled feta.
- 12Simmer 10-12 minutes, stirring occasionally, until orzo is cooked, sauce is creamy and slightly loose.
- 13Stir in lemon juice.
- 14Taste and adjust seasoning.
- 15Serve the creamy orzo topped with crispy butter beans, grated Parmesan and extra lemon juice if desired.
Ingredients
- 1 can butter beans, drained and rinsed
- 2 tbsp herbs de Provence
- 350 g orzo
- 3 medium zucchinis, grated
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 200 g feta
- 0.5 lemon, juiced
- grated Parmesan
- extra lemon juice
- olive oil
- salt
- pepper
Equipment
ovenlarge panpotbaking tray
Tips
- Add a splash of water if needed to adjust the sauce consistency.
- Serve with grated Parmesan and extra lemon juice.
- Cook zucchini until it softens and releases moisture.
Related recipes
Limoncello Sangria
Italian · Drink
Lemon Butter Parmesan Chicken
Italian · Drink
Italian roasted chicken and potatoes
Italian · Drink
Vegan Mozzarella
Italian · Drink
Shreddable Mozzarella (from white beans)
Italian · Drink
Light Lemon Garlic Pasta with Salmon
Italian · Drink
Vegan Mortadella Sandwich
Italian · Drink
Caramelized Onion Pasta
Italian · Drink1h
Crepes
Italian · Drink30m
Crispy Garlic Parmesan Potato Balls
Italian · Drink
Tonnarelli con burro, alici e live
Italian · Drink
Lemon Chicken Orzo
Italian · Drink40m