Looking for another quick meal idea? This lemon parmesan orzo mixed with veggies cooks up in less than 30 minutes and can be treated as a side dish or a simple light dinner. It’s also another great way to use up those last bits of veggies you may have lying around. I used kale, onion, pepper, olives and tomatoes but use what you like and/or have int he kitchen. Pasta and grain dishes like these are quite versatile in that way.

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Lemon Parmesan Orzo

Serves ~4

2 cups whole wheat orzo, dry

2 cups mixed chopped vegetables such as onions, peppers, kale, tomato

2 garlic cloves, minced

1/2 cup kalamata olives, chopped

1/3 cup grated parmesan

1 TBS olive oil

Juice and zest from 1/2 lemon

Salt and pepper to taste

- Bring a pot of salted water to a boil and cook orzo for 5-7 minutes, or until soft. Drain and return to pot.

- Meanwhile, heat oil in large saute pan and saute all veggies (except olives) until cooked through but still with bite. Season with salt and pepper while cooking.

- When pasta is done and drained, add lemon and parmesan and toss together in pot. Lastly, add the veggies and olives to pasta, mix well.

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