Rating
Tantillo Recipes
 1 oz Tantillo Extra Virgin Olive Oil
 1 teaspoon cumin
 1 teaspoon chili powder
 1 teaspoon paprika
 2 zucchini, sliced
 ¼ cup ripped mint
 2 cups orzo, cooked
 1 cup chicken stock
 1 tbsp lemon juice
 Red pepper flakes to taste
 Sea salt and pepper to taste
1

Sauté on medium heat the Tantillo Extra Virgin Olive Oil- add zucchini, chili powder, cumin, paprika, mint.

2

After two minutes, add half the chicken stock (1/2 cup) and half the lemon juice (1/2 tbsp).

3

Stir occasionally for about ten minutes, adding more Tantillo Extra Virgin Olive Oil or pasta water as needed.

4

Separately cook the Orzo according to directions on package-set aside.

5

When the zucchinis are thoroughly cooked, add the orzo to the zucchini mixture pan with remaining lemon juice and chicken stock.

6

Stir and season with red pepper flakes, salt and pepper. Buon Appetito.

Ingredients

 1 oz Tantillo Extra Virgin Olive Oil
 1 teaspoon cumin
 1 teaspoon chili powder
 1 teaspoon paprika
 2 zucchini, sliced
 ¼ cup ripped mint
 2 cups orzo, cooked
 1 cup chicken stock
 1 tbsp lemon juice
 Red pepper flakes to taste
 Sea salt and pepper to taste

Directions

1

Sauté on medium heat the Tantillo Extra Virgin Olive Oil- add zucchini, chili powder, cumin, paprika, mint.

2

After two minutes, add half the chicken stock (1/2 cup) and half the lemon juice (1/2 tbsp).

3

Stir occasionally for about ten minutes, adding more Tantillo Extra Virgin Olive Oil or pasta water as needed.

4

Separately cook the Orzo according to directions on package-set aside.

5

When the zucchinis are thoroughly cooked, add the orzo to the zucchini mixture pan with remaining lemon juice and chicken stock.

6

Stir and season with red pepper flakes, salt and pepper. Buon Appetito.

Spiced Zucchini with Orzo