One Pot Parmesan Orzo

1. Sauté leek, salt, pepper, and dried thyme in olive oil for about 10 minutes.

2. Add the dry orzo to the pot, toasting for about 2 minutes.

3. Add zucchini, asparagus, and vegetable broth to the pot. Bring to a boil, then lower to a simmer.

4. Cook orzo according to package instructions. Add the peas and the kale in the last few minutes.

5. Remove from heat and add the cream and parmesan. Stir to combine.

6. Top with a squeeze of lemon juice and fresh herbs if desired.

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