Ingredients
- 1 cup Orzo
- 1 can Canned Tuna, preferably in olive oil
- 1 medium Zucchini, diced
- 2 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 3 cups Vegetable Broth
- 1/4 cup Parsley, chopped
- 1 tablespoon Lemon Juice
Instructions
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and diced zucchini. Sauté until zucchini is tender and beginning to brown, about 5-7 minutes.
- Toast the orzo: Add orzo to the skillet and stir, allowing it to toast slightly in the remaining oil.
- Add broth: Pour in vegetable broth, stirring to combine. Bring to a gentle boil, cover, and reduce the heat to low, letting it simmer for about 10 minutes.
- Incorporate tuna: Once the orzo is al dente, gently fold in drained tuna, cooking for an additional 2-3 minutes.
- Finish with freshness: Remove from heat, add lemon juice and parsley, and stir to combine.
- Serve warm: Best enjoyed warm or at room temperature.
Notes
Experiment with different vegetables based on preferences. Serve with a light salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
- Diet: Mediterranean