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Cilantro-lime Orzo
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| 2 tablespoons | olive oil |
| 2 cloves | garlic, minced |
| 2 cups | orzo pasta |
| 1 | zucchini, peeled and shredded |
| 1 | carrot, peeled and shredded |
| 1 (16 ounce) can | stewed tomatoes, undrained |
| 1 (14 ounce) can | vegetable broth |
| 1 teaspoon | basil |
| salt | |
| black pepper to taste | |
| 1/4 cup | chopped green onions |
| 1/4 cup | chopped fresh cilantro |
| 2 teaspoons | grated lime zest |
| 2 tablespoons | lime juice |
| 1/2 cup | grated Parmesan cheese for topping |
Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, cilantro, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.
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