Averie Cooks

-1 To a large pot, add the orzo and cook according to package directions. Drain and return to pot or very large bowl; set aside.
-1 While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
-1 Add the zucchini, garbanzo beans, season with 1 teaspoon salt, 1 teaspoon pepper pepper, Italian seasoning, oregano, and cook for about 3 more minutes, or until zucchini is slightly softened; stir frequently to ensure even cooking.
-1 Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
-1 Transfer the onion and zucchini mixture to the large pot with the drained orzo.
-1 Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt from the carryover heat.
-1 Add the cucumbers, tomatoes, basil, lemon zest, lemon juice, and stir well to incorporate.
-1 Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the orzo has cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
-1 Taste, and as desired, add additional salt and pepper. I added an additional approximately 2 additional teaspoons salt and 1 teaspoon pepper because it’s a very large quantity of food.
-1 If desired, drizzle in additional olive oil. I added another approximately 2 tablespoons for flavor and so that the orzo doesn’t stick as it cools.
-1 Serve immediately. Recipe can be served warm, at room temp, or chilled.