30-Minute Roasted Tomato Zucchini Orzo
Roasting the veggies together on a single sheet pan makes this 30-minute roasted tomato zucchini orzo a simple pasta with a few spoonfuls of pesto stirred in to finish it.
Servings: 4
Ingredients
- 1 pint cherry tomatoes or grape tomatoes, halved
- 2 medium zucchini, diced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup orzo
- 1/4 cup basil pesto
- 2 tablespoons chives
- 2 tablespoons shaved Parmesan
Instructions
- Preheat the oven to 425 degrees F.
- On a sheet pan, toss the tomatoes and zucchini with olive oil, salt and pepper. Spread into a single layer. Make sure the tomatoes are cut side up. Roast the tomatoes until they are wrinkled and the zucchini is lightly browned, about 20-25 minutes.
- While the zucchini and tomatoes are roasting, cook the orzo until al dente according to package instructions. Drain the orzo and transfer it to a large bowl.
- Stir the pesto into the orzo.
- Fold in the roasted tomatoes and zucchini, chives and Parmesan.
Video
Notes
You can use cherry tomatoes or grape tomatoes.
Besides chives, you can also add chopped parsley or basil.
Stir the pesto into the orzo right after you have finished cooking it, draining it and transferring it to a bowl. This will prevent the grains from sticking together.
Store leftovers in an airtight container in the refrigerator up to 3 days. You can warm them in the microwave. Or eat them cold as a salad and you can add greens such as arugula or spinach.
Nutrition
Calories: 282kcal | Carbohydrates: 38g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 795mg | Potassium: 650mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1206IU | Vitamin C: 48mg | Calcium: 89mg | Iron: 2mg