How To Make Orzo with Zucchini and Tomato
Like any other pasta, orzo gives a delicious dish when cooked with zucchini and tomato. For the best experience, sprinkle with grated cheese on top!
Ingredients
- 5ozorzo pasta,uncooked
- ½large zucchini,¼-inch dice
- 1small plum or campari tomato,diced
- 2garlic cloves,smashed and finely chopped
- 1tbspextra virgin olive oil
- kosher salt and fresh pepper,to taste
- ¼cupparmesan or pecorino,fresh grated
Instructions
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Cook pasta in large pot of salted water as directed for al dente.
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Reserve about ½ cup of liquid before draining. Drain orzo in a colander and add the oil to the pot.
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Saute garlic for about 1 minute until fragrant. Add the zucchini and tomatoes, season with salt and pepper, and mix well. Cook for about 3 to 4 minutes until tender.
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Add the cooked orzo and stir to combine all. Add some of the reserved liquid as needed so pasta isn’t dry.
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Add freshly grated cheese and stir.
Nutrition
- Calories:Â 209.70kcal
- Fat:Â 6.48g
- Saturated Fat:Â 2.13g
- Monounsaturated Fat:Â 3.23g
- Polyunsaturated Fat:Â 0.66g
- Carbohydrates:Â 29.16g
- Fiber:Â 1.79g
- Sugar:Â 2.35g
- Protein:Â 8.66g
- Cholesterol:Â 6.32mg
- Sodium:Â 236.99mg
- Calcium:Â 129.27mg
- Potassium:Â 230.63mg
- Iron:Â 0.79mg
- Vitamin A: 28.24µg
- Vitamin C:Â 9.29mg
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