Orzo with Zucchini and Tomato Recipe

Cook pasta in large pot of salted water as directed for al dente.

Reserve about ½ cup of liquid before draining. Drain orzo in a colander and add the oil to the pot.

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.

Add the cooked orzo and stir to combine all. Add some of the reserved liquid as needed so pasta isn’t dry.

Add freshly grated cheese and stir.