Pesto Orzo With Roasted Zucchini

Healthy pasta recipes that still taste damn good.

Recipe Summary Pesto Orzo With Roasted Zucchini

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!

Ingredients | Healthy Pasta Recipes Pesto

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

Directions

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

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.

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

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.

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.

Info | Healthy Pasta Recipes Pesto

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Pesto Orzo With Roasted Zucchini

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