zucchini tomato orzo
Easy, light orzo tossed with fresh zucchini and tomatoes, finished with Parmesan for a quick weeknight pasta.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup uncooked orzo pasta
- 2 cups zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
Instructions
Preparation Steps
- Cook the orzo in a large pot of salted water until al dente according to package directions.
- Reserve about 1/2 cup of cooking water before draining; drain the orzo.
- Sauté garlic in olive oil for 1 minute, add zucchini and tomatoes, season with salt and pepper, and cook until tender.
- Toss the cooked orzo with the vegetables, adding a splash of reserved pasta water as needed to loosen.
- Stir in grated Parmesan and serve warm.
Notes
Best served warm with extra Parmesan on top.