Creamy Lemon Orzo
with Courgette, Spinach, Cheese and Dill
Not to be confused with rice, orzo is actually a type of pasta. Here, we're pairing with verdant and vibrant Mediterranean style flavours with lemon, fragrant dill, leeks and courgette for a creamy and lightly decadent taste of summer.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 unit(s)
Leek
1 unit(s)
Courgette
(May contain traces of: Celery)
1 bunch(es)
Dill
180 grams
Orzo
(Contains: Cereals containing gluten)
100 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
30 grams
Mature Cheddar Cheese
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press). Halve the lemon and cut into wedges.
b) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
c) Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
d) Roughly chop the dill (stalks and all).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the courgette and leek. Stir-fry until browned on the outside and softened, 6-7 mins.
c) Add the garlic and fry for 1 min more.
a) While your veg fries, bring a large saucepan of water to the boil with 1/2 tsp salt for the orzo.
b) When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.
c) Meanwhile, pop the spinach into a colander in your sink. Once your orzo is cooked, drain in the colander with the spinach. Transfer your orzo and spinach back into the pan.
d) Drizzle with oil and stir through to stop it sticking together.
a) Stir the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) into the frying pan.
b) Bring up to a boil, then lower to a simmer. Cook, until thickened slightly, 2-3 mins.
a) Meanwhile, grate the Cheddar cheese.
b) Once the sauce has thickened, stir through the hard Italian style cheese until melted.
c) Add the orzo, spinach and half of the dill to the sauce and mix until combined.
a) Share your pasta between bowls. Squeeze over some lemon juice.
b) Sprinkle over the Cheddar cheese and the remaining dill.
Enjoy!
