Description
A quick and flavorful zucchini orzo dish that combines pasta with fresh vegetables.
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ¼ cup parmesan cheese, grated
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Cook the orzo in salted boiling water according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add diced zucchini and cook for 4–5 minutes until tender. Stir in cherry tomatoes and cook for another 2 minutes.
- Lower the heat and add the cooked orzo to the skillet. Stir in Italian seasoning, salt, black pepper, and lemon juice. Add reserved pasta water if needed.
- Remove from heat and mix in grated parmesan and chopped parsley.
- Serve warm with extra parmesan and red pepper flakes if desired. Enjoy!
Notes
- Make sure to reserve some pasta water to achieve the desired consistency.
- This dish can be served warm or at room temperature.
- Feel free to add other vegetables or protein for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg