Skillet Orzo with Zucchini, Corn, Feta & Mint

Ingredients

• •3 tbsp olive oil
• •2 small zucchini
• •2 ears of corn
• •8 oz orzo pasta
• •14 oz chicken broth
• •¾ tsp salt
• •2 scallions
• •1 tbsp mint
• •¾ cup feta cheese
• •1 tbsp lemon juice
• •salt & pepper

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Method

From foodista.com — read the original

1. 1Heat 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until the oil is shimmering.
2. 2Add the zucchini and a pinch of salt, and cook stirring occasionally until the zucchini is well-browned and just tender, about 3-4 minutes.
3. 3Remove the zucchini to a plate, add 1 teaspoon oil, the corn and a pinch of salt. Cook until the corn is browned at the edges and just tender, another 3-4 minutes, add corn to the plate with the zucchini.
4. 4To the skillet, add the remaining 2 tablespoons oil and the orzo. Cook stirring constantly until the orzo is toasty and browned, 2-3 minutes.
5. 5Add the 3 cups liquid and the 3/4 teaspoon salt.
6. 6Bring to a simmer, reduce the heat to low, cover and cook, stirring once or twice throughout, until the liquid is absorbed and the orzo is tender, about 15-20 minutes.
7. 7Off heat, add the sauteed veggies, scallions, mint, feta and lemon juice. Stir to combine, season with salt and pepper to taste.