Greek Kritharaki Pasta with Zucchini, Lemon and Feta

It's Greek food time!

I used the pasta rice that is not easy to write its name. I always struggle.

But that is the only difficult part of this creamy dish. One Pot Pasta to the win.

Grated zucchini as the major veggie just melts in completely. The freshness comes from the lemon and the dill. The creaminess comes from the feta.

Recipe for 3:

250 g Kritharaki or Orzo pasta

1 medium zucchini grated

3 tbsp olive oil

1 large onion, 3 garlic cloves, 1 lemon zest and juice

Oregano, salt and pepper

450 ml chicken stock, 150 ml milk

150 g feta, 1/2 bunch dill

Chop onion and garlic and soften it in the olive oil. Add the pasta and stir it very well until all is coated in oil. Season and grate the zest of the lemon in and juice it. Now in with the zucchini.

Add stock and milk and bring to a boil. Reduce the heat and cover and cook for 15 to 18 min. Maybe add a bit more stock later.

When it is done, break up the feta and chop the dill and stir it in. Let it sit for 5 min to give the cheese enough time to melt in. 

Finish with a little drizzle of olive oil and fresh cracked pepper.

Leftovers are ready to freeze too.