Recipe Library
Orzo with Zucchini and Tomato
Tender orzo mingles with sweet zucchini and juicy tomato in a light olive oil sauce scented with garlic. Freshly grated Parmesan melts over the top, adding a savory finish that makes every bite comforting and bright.
- Total
- 17 min
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 144
- Protein
- 6g
- Carbs
- 18g
- Fat
- 6g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 119mg
Ingredients
- 5 oz uncooked orzo pasta
- 1/2 large zucchini (1/4-inch dice (5 ounces total))
- 1 small plum or Campari tomato (diced)
- 2 clove garlic (smashed and finely chopped)
- 1 tbsp extra virgin olive oil
- kosher salt and fresh pepper, to taste
- 1/4 cup fresh grated Parmesan or Pecorino
Instructions
- Cook pasta in large pot of salted water as directed for al dente.
- Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot.
- Saute garlic 1 minute, until fragrant, add the zucchini and tomatoes, season with salt and pepper and mix well. Cook until tender, 3 to 4 minutes.
- 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.