2Tablespoonschopped fresh parsleyor thyme leaves (or 2 teaspoons dried), plus more for garnish
In a large skillet over medium high heat, cook butter and garlic about 1 minute, until garlic is fragrant. Add orzo and thyme, and cook while stirring for 2-3 minutes, or until golden brown.
Add zucchini and kale and cook for 2-3 minutes, until kale is wilted.
Add about ½ cup of broth and deglaze the pan, scraping up any charred bits. Add remaining broth, lemon zest, lemon juice, salt, and pepper. Bring to a boil. Reduce to a simmer, and cook stirring often, until the orzo is al dente, about 8-10 minutes.
Stir in cream, parmesan, and parsley and cook for 2 minutes, until heated through and orzo is tender. Add additional broth or cream to thin as desired. Sprinkle with additional parmesan and parsley or thyme and serve.
Refrigerate leftovers in a covered container for up to 3 days.
Reheat leftovers on the stovetop, or in the microwave. Portions that have cooled completely, can be frozen in zippered bags for up to 4 weeks.
Add a bit of lemon juice, cream, and parmesan cheese to refresh the flavors.