Secret green orzotto recipe
Created by The Tesco Recipes team
Your kids will never know that this creamy, basil-infused green sauce is made from 'hidden' courgette, peas and spinach. Sneaking veg into your family's dinner has never been so deliciously easy.
See method- Serves 4
- Takes 40 mins
- 324 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 1 tbsp olive oil
- 3 spring onions, finely chopped
- 2 large garlic clove, finely crushed
- 100g frozen garden peas
- 1 medium courgette, coarsely grated
- 1 reduced-salt vegetable stock cube, made up to 200ml
- 80g baby leaf spinach
- 20g fresh basil, leaves and stalks finely chopped
- ½ lemon, zested and juiced
- 2 tbsp soft cheese
- 200g orzo
- 30g mature Cheddar, grated
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1360kJ 324.0kcal
- Fat
- 9g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 44.0gProtein 13.3gFibre 5.2g
Method
- Heat the oil in a medium saucepan over a medium heat. Add the spring onions and garlic and cook for 3-4 mins, stirring occasionally, until softened and fragrant.
- Add the peas, courgette and stock, bring to the boil, then simmer for 5-6 mins until the peas are bright green. Stir in the spinach and basil and cook for a further 2 mins until wilted, then remove from the heat and add the lemon zest and juice. Blitz with a stick blender until smooth, then blend in the soft cheese until fully incorporated.
- Meanwhile, bring a large pan of water to the boil. Add the orzo and cook for 10-12 mins until al dente. Drain.
- Stir the orzo through the green sauce until evenly combined.
- Divide among 4 plates and serve topped with Cheddar.
- See more Orzo recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
