Orzo with Tomatoes, Zucchini, & Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a make-ahead meal, cook the orzo, then toss with the rest of the ingredients in a 2 1/2-quart casserole dish. Store, covered, in the refrigerator for up to 24 hours. Bake at 375ยบ for 30 minutes or until thoroughly heated. Ingredients:
1 lb orzo |
1 tablespoon olive oil, divided |
2 medium zucchini, quartered lengthwise and thinly sliced |
1 garlic clove, minced |
1/4 cup minced fresh parsley |
1 teaspoon minced fresh oregano |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
14 oz tomatoes |
7 oz roasted peppers , red bell drained and diced |
2 ounces grated fresh parmesan cheese |
2 ounces feta cheese, crumbled |
Directions:
1. Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil
2. Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently
3. Add garlic; cook 3 minutes, stirring frequently
4. Stir in parsley and next 5 ingredients (parsley through bell peppers). Cook 5 minutes or until thoroughly heated
5. Remove from heat; stir in pasta and cheeses
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