Quick dinner side dish or easy lunch!
2 tablespoons olive oil
1/2 cup diced carrots
1 cup orzo
2 cups vegetable broth
1-2 cloves garlic (I'd like to add about 4 but my kids prefer less)
juice of 1/2 lemon and zest of 1/2 lemon
1/4 teaspoon basil
2 tablespoons shredded parmesan
2 big handfuls of baby spinach, roughly chopped
chopped walnuts for on top
salt and pepper to taste
Heat olive oil over medium heat. Add carrots and cook for about 5 minutes. Add garlic for just a few seconds. (do not burn).
Add broth and orzo and bring to a boil.
Cover and reduce heat to low. Simmer for 10 minutes or so, stirring occasionally, until pasta is cooked.
Remove from heat and add lemon juice, parmesan, and spinach. Stir until spinach wilts and all ingredients are combined. Add salt and pepper to taste and top with chopped walnuts for some crunch.
**We always use the 1/3 pasta = 15 carbs rule. The rest of the ingredients do not impact Leah's blood sugar much at all.