Roasted Tomato Zucchini Orzo

Olive Oil

Salt & Pepper

Cherry Tomatoes






Preheat the oven to 425 degrees F. On a sheet pan, toss the tomatoes and zucchini with olive oil salt and pepper. Make sure the tomatoes are cut side up.

Roast for 20-25 minutes until the tomatoes are wrinkled and the zucchini is lightly browned.

While the tomatoes and zucchini are in the oven, simmer the orzo on the stove until al dente. Then drain it and transfer it to a bowl.

Stir the pesto into the orzo.

Gently fold the roasted tomatoes and zucchini into the orzo. Then stir in the Parmesan and chives.

Roasted Tomato Zucchini Orzo