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Creamy Zucchini Lemon Orzo with Burrata
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20 min
Quick
Gurkerl Küche
Ein erfrischendes und cremiges Sommergericht in nur 20 Minuten: Feines Orzo-Pasta mit geraspelter Zucchini, Bio-Zitrone, im Backrohr gerösteten Pinienkernen und einer cremig-zarten Burrata als Krönung.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Toast the pine nuts on a baking sheet lined with baking paper for about 5–7 minutes in the oven until golden brown. Remove and let cool.
Wash and coarsely grate the zucchini. Finely chop the garlic. Wash the organic lemon with hot water, finely grate the zest, and squeeze out the juice. Finely grate the Parmesan.
Cooking the Orzo & Stirring until Creamy
Heat the olive oil in a large pan. Sauté the chopped garlic and grated zucchini for 2–3 minutes until translucent.
Chef's tip
Tip: For an even fresher touch, you can also fold some arugula into the hot orzo just before serving.
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