Orzo with Zucchini, Tomatoes, and Goat Cheese
Ingredients
1 pound orzo
1 tablespoon olive oil
2 medium zucchini, quartered lengthwise and thinly sliced
1 clove garlic, minced
1⁄4 cup fresh parsley, minced
1 teaspoon fresh oregano, minced, or 1⁄4 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1 (14.5 ounces) can diced tomatoes with garlic and oregano
1 (7 ounces) jar roasted red bell peppers, drained and diced
1⁄2 cup (2 ounces) Parmesan cheese, grated
1⁄2 cup (2 ounces) soft goat cheese, crumbled
Instructions
1. Bring large pot of salted water to boil over high heat. Cook pasta as directed on packaging. Drain well, return to pot, and toss with 2 teaspoons olive oil.
2. Heat remaining teaspoon oil in skillet over medium heat. Add zucchini and cook 7 minutes, stirring frequently. Add garlic and cook 3 minutes, stirring. Stir in parsley, oregano, salt, pepper, tomatoes, and red bell peppers. Cook 5 minutes or until heated through. Stir sauce and cheeses into pasta then serve.
Comments
This recipe is from Cooking Light 2003. The pasta was tasty and we all enjoyed it! It’s a great way to use up delicious summer tomatoes and zucchinis.
Shown here with Grill-Roasted Beef Short Ribs with Mustard Glaze.