Quick and Easy Lemon Orzo with Parmesan and Peas

Ingredients:

• 1 tablespoon olive oil
• 1 1/2 cups orzo pasta
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 lemon, zested
• 1/2 lemon, juiced
• 1 1/2 cups peas
• 1 teaspoon thyme leaves, fresh
• 1/3 cup Parmesan cheese, grated, plus more for garnish
• Salt and pepper to taste

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Toast orzo: In a skillet over medium heat, add olive oil and pasta. Cook, stirring occasionally, until toasted, about 30-60 seconds.
2. Sauté garlic and thyme: Add garlic and thyme to the skillet. Stir for a minute or two.
3. Add broth and simmer: Add chicken broth a small amount at a time. Bring to a boil, cover the skillet with a lid, and turn down to a simmer for 8-10 minutes, or until pasta has absorbed most of the water and is tender.  
4. Add lemon and peas: Remove the lid and add lemon zest, juice, and peas. Stir until peas are bright and cooked.
5. Finish and serve: Add Parmesan cheese, salt, and pepper to taste. Serve immediately.

Optional additions:

• For extra flavor: Add spinach, kale, crumbled feta cheese, or red pepper flakes.
• For a richer texture: Use a combination of Parmesan and Gruyère cheese.
• For a spicier kick: Add a pinch of red pepper flakes.

Enjoy your delicious Lemon Orzo Pasta!