This recipe is heavy on vegetables and light on the pasta. This can be made vegan by omitting the cream and the cheese and subbing butter for oil. Farro is a nutty-tasting and chewy grain found near the rice in the store. Orzo looks like rice but it actually pasta and is found in the pasta section.
8 oz orzo pasta or farro, cooked
1 tbs olive oil
1 cup of the following chopped (These can be mixed and matched. There’s room here for improvisation.)
Broccoli, leeks, asparagus, carrots, peppers, mushrooms, green peas, zucchini, yellow squash
2 tbs butter or oil
4 cloves garlic, minced
zest of 1 lemon
dash of red pepper flake
1 cup vegetable or chicken broth
½ cup heavy cream (1/4 cup oil for vegan)
4 tbs lemon juice
½ cup Parmesan cheese (omit for vegan)
Dash dried basil or a bunch fresh
Instructions
Cook orzo or farro according to package directions
In a large skillet heat the oil and sauté the chopped vegetables. Cook harder/denser vegetables like broccoli and carrots first. Season vegetables with salt and pepper. Remove vegetables and set aside.
Return skillet to the stove and melt butter or oil and lightly fry the garlic. Please don’t burn it. Add lemon zest and broth and cook until reduced by half. Stir in the cream and the lemon juice. Add back in the vegetables and orzo or farro and blend. Stir in parmesan cheese. Garnish with red pepper flake and basil.