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"The belly rules the mind."--Spanish Proverb

Orzo with Zucchini and Tomato Recipe

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This recipe for Orzo with Zucchini and Tomato is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 oz uncooked orzo pasta
½ large zucchini (diced)
1 small plum tomato (diced)
2 cloves garlic (smashed and finely chopped)
1 tbsp extra virgin olive oil
Kosher salt and fresh pepper to taste
¼ cup fresh grated parmesan cheese
Directions:
Directions:
Cook pasta in large pot of salted water til al dente
Reserve about ½ cup liquid before draining. Drain orzo into colander
Add the olive oil to the pot and saute garlic for about 1 minute, add the zucchini and tomatoes. Season with salt and pepper, mix well and cook 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
I have also made this with cucuzza (Italian squash) instead of zucchini and it is delish!

 

 

 

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