Creamy Lemon Orzo

Heat the butter in a frying pan and add the diced onion. Saute for 4-5 minutes, stirring often. Add the garlic and cook for another minute.
2 tablespoon butter, 1 white onion, 2 garlic cloves
Add the grated zucchini and saute for another 2-3 minutes, stirring occasionally.
½ zucchini
Add the dried orzo, the chickpeas, and salt and pepper, followed by the vegetable stock and the juice and zest of one of the lemons.
1.5 cups dried orzo, 14 oz canned chickpeas, Salt and pepper, 2 cups vegetable stock, 1 lemons
Stir everything together and leave the pot to simmer for 8 minutes until the orzo has absorbed most of the vegetable stock, stirring often to avoid the orzo from sticking to the bottom of the pan. Taste the orzo to test if it’s cooked - add more stock or water if needed.
Stir the chopped spinach, Parmesan, and cream cheese into the orzo until the spinach has wilted down and the cream cheese has melted into the orzo.
½ cup spinach, ¼ cup Parmesan cheese, 3 tablespoon lighter cream cheese
Top with the remaining lemon juice and zest, and chopped basil leaves.
1 lemons, 6-8 fresh basil leaves