Pesto Orzo with Roasted Zucchini recipe

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Ingredients

2 medium zucchini, cut into 1-inch slices
5 tablespoons olive oil, divided
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
1 cup uncooked orzo pasta
1 cube vegetable bouillon
1 large Spanish onion, chopped
½ cup pesto sauce
8 cherry tomatoes, halved, or more to taste
2 tablespoons grated Parmesan cheese

Nutrition Info

535.6 calories
carbohydrate: 47.9 g
cholesterol: 12.2 mg
fat: 32.8 g
fiber: 4.6 g
protein: 15.3 g
saturatedFat: 6.9 g
servingSize: -
sodium: 334.6 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.

  3. Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.

  4. Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon, cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.

  5. Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last, stir for about 30 seconds. Garnish with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

I made up this recipe after finding out the health benefits of orzo. This is really tasty and light at the same time, a great dinner dish that will leave you asking for more--thankfully, it tastes even better for lunch the next day!

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