Ingredients
The following ingredients have 4 Servings
- 5 oz uncooked orzo pasta
- 1/2 large zucchini (1/4-inch dice (5 ounces total))
- 1 small plum or Campari tomato (diced)
- 2 cloves garlic (smashed and finely chopped)
- 1 tablespoon extra virgin olive oil
- kosher salt and fresh pepper to taste
- 1/4 cup fresh grated Parmesan or Pecorino
Instruction
- Cook pasta in large pot of salted water as directed for al dente.
- Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot.
- Saute garlic 1 minute, until fragrant, add the zucchini and tomatoes, season with salt and pepper and mix well. Cook until tender, 3 to 4 minutes.
- 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.
