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!
Provided by Maristela
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 535.6 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 32.8 g, Fiber 4.6 g, Protein 15.3 g, SaturatedFat 6.9 g, Sodium 334.6 mg, Sugar 5.6 g
BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI
Orzo is a type of pasta that looks like rice. It's popular in Greece, where it is baked in casseroles like this one. If you like comforting dishes like macaroni and cheese, you'll like this.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course, side dish
Time 1h
Yield Serves six
Number Of Ingredients 9
Steps:
- Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
- Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
- Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 5 grams
ORZO WITH ZUCCHINI
Orzo is paired with herby zucchini and crumbled feta for a meal or side that's great warm or at room temperature.
Provided by Food Network Kitchen
Time 30m
Yield 6-8
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta.
ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI
This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season's produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they've collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Lidey Heuck
Categories pastas
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
- Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
- Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
- Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.
ORZO WITH ZUCCHINI AND FETA
"This pasta dish is simple to prepare and never fails to please," reports Andrea Jones of McKinney, Texas. "I double and sometimes triple the recipe when hosting a get-together. You can serve it hot as a side dish or cold as a salad."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Cook orzo according to package directions. Meanwhile, in a small microwave-safe bowl, combine zucchini and water. Cover and cook on high for 1 minute or until crisp-tender; drain. , Drain orzo; place in a large bowl. Add the zucchini, feta cheese, oil, oregano, salt and pepper; toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 216 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
ORZO WITH GARBANZO BEANS, GOAT CHEESE, AND OREGANO
Provided by Amy Finley
Categories Picnic Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Goat Cheese Chickpea Summer Family Reunion Poker/Game Night Healthy Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
- Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.
GOAT CHEESE AND SUN-DRIED TOMATO ORZO
This is my variation of the fabulous recipe #180576 recipe. I typically make 2 servings and eat both as my primary dinner..
Provided by Laurelbelle
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a medium saucepan over medium heat.
- Add orzo and cook 2-3 minutes, stirring constantly.
- Stir in water, Basil, Salt, Pepper and sun-dried tomatoes, bring to a boil.
- Reduce heat and simmer, stirring frequently, until liquid is absorbed, and orzo is done, about 15 minutes.
- While orzo is cooking, toast pine nuts in toaster oven, or lightly brown in saute pan.
- Remove orzo from heat, stir in cheese and pine nuts.
Nutrition Facts : Calories 301, Fat 13.7, SaturatedFat 5.3, Cholesterol 18.8, Sodium 260.1, Carbohydrate 35.3, Fiber 2.3, Sugar 2.9, Protein 10.3
ORZO WITH TOMATOES, BASIL, AND GORGONZOLA
A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.
Provided by ChicoGirl
Categories Everyday Cooking Vegetarian Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
- In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
- Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.
Nutrition Facts : Calories 460 calories, Carbohydrate 45.4 g, Cholesterol 45 mg, Fat 23.3 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 9.2 g, Sodium 574.5 mg, Sugar 4.2 g
ORZO WITH ZUCCHINI, TOMATOES, AND GOAT CHEESE
Make and share this Orzo With Zucchini, Tomatoes, and Goat Cheese recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.
- Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently.
- Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers).
- Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.
Nutrition Facts : Calories 534.2, Fat 9, SaturatedFat 3, Cholesterol 11, Sodium 1178.9, Carbohydrate 91.5, Fiber 5.5, Sugar 3.9, Protein 21.4
More about "orzo with zucchini tomatoes and goat cheese recipes"
PESTO ORZO PASTA SALAD WITH ZUCCHINI, GOAT CHEESE, …
From bakerbynature.com
5/5 (1)Category Dinner, Lunch, Side DishCuisine AmericanTotal Time 25 mins
- Preheat oven to 450 degrees (F). Slice zucchinis in half lengthwise, then chop into 1/2" zucchini slices.
- In a large bowl, combine the zucchini with the olive oil, garlic powder, salt, and pepper, tossing well to coat.
- Bake for 8 to 10 minutes, or just until they begin to soften. Don't over bake or your zucchini with the mushy! Remove from oven and set aside to cool.
- Place a large pot of salted water over high heat and bring it to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.
SPICY ORZO WITH CORN, ZUCCHINI AND GOAT CHEESE - ZEN …
From zenandspice.com
TOMATO + GOAT CHEESE ORZO WITH FRESH HERBS - A …
From aflavorjournal.com
ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN
From inspiredtaste.net
MEDITERRANEAN ORZO RECIPE WITH ZUCCHINI AND CHICKPEAS
From themediterraneandish.com
ZUCCHINI ORZO RECIPE (SO FRESH & COLORFUL!) - SPEND WITH …
From spendwithpennies.com
ORZO WITH ZUCCHINI AND TOMATO (EASY SIDE DISH!)
From skinnytaste.com
CORN, ZUCCHINI & TOMATOES WITH GOAT CHEESE - ONCE …
From onceuponachef.com
ORZO WITH ZUCCHINI, TOMATOES AND GOAT CHEESE
From bigoven.com
BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI
From fullbellyfarm.com
ZUCCHINI, PEA & GOAT CHEESE ORZO SALAD - ALLTYPESOFBOWLS
From alltypesofbowls.com
30-MINUTE TOMATO ZUCCHINI ORZO WITH PESTO - LAST INGREDIENT
From lastingredient.com
ORZO SALAD WITH ROASTED CHERRY TOMATOES - THERESCIPES.INFO
From therecipes.info
PESTO ORZO PASTA SALAD WITH ZUCCHINI, GOAT CHEESE, AND TOMATOES
From pinterest.ca
ORZO WITH TOMATOES, ZUCCHINI, AND GOAT CHEESE | VEGETARIAN …
From pinterest.com
LEMON ORZO PASTA SALAD (WITH GOAT CHEESE) - COOKED BY JULIE
From cookedbyjulie.com
CULINARY IN THE DESERT: ORZO WITH ZUCCHINI, TOMATOES, AND GOAT …
From desertculinary.blogspot.com
ORZO WITH VEGETABLES, BLISTERED CHERRY TOMATOES, AND GOAT CHEESE
From rhodeahead.com
TOMATO, ZUCCHINI AND OLIVE ORZO - YOU'RE GONNA BAKE IT AFTER ALL
From bakeitafterall.com
BAKED ORZO WITH CHERRY TOMATOES AND GOAT CHEESE
From groundedfoods.com
LEMON ORZO SALAD WITH ROASTED TOMATOES AND GOAT CHEESE (5 …
From cookingforkeeps.com
CORN-AND-ZUCCHINI ORZO SALAD WITH GOAT CHEESE RECIPE
From foodandwine.com
ORZO SALAD WITH GOAT CHEESE RECIPE - LANDEN KERR
From landenkerr.com
PESTO ORZO PASTA SALAD WITH ZUCCHINI, GOAT CHEESE, AND TOMATOES
From pinterest.ca
BAKED ORZO W/ TOMATOES, ROASTED PEPPERS & ZUCCHINI RECIPE
From recipezazz.com
PESTO ORZO PASTA SALAD WITH ZUCCHINI, GOAT CHEESE, AND TOMATOES
From pinterest.com
RECIPES FOR ORZO WITH HAM AND GOAT CHEESE
From cooktime24.com
LEMON ORZO SALAD WITH GOAT CHEESE - THE CHEESE KNEES
From cheeseknees.com
ORZO WITH ZUCCHINI, TOMATOES, AND GOAT CHEESE RECIPE | EAT YOUR …
From eatyourbooks.com
CHEESY VEGETABLE ORZO • QUICK, EASY SIDE DISH | VEGETARIAN
From thegoodheartedwoman.com
ORZO WITH ZUCCHINI AND TOMATO RECIPE - RECIPES.NET
From recipes.net
CREAMY BAKED ORZO WITH GOAT CHEESE RECIPE - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love