Name: Pesto Orzo with Roasted Zucchini
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Zucchini, cut into 1-inch slices - 2 medium; Olive oil, divided - 5 tablespoons; Garlic powder, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Uncooked orzo pasta - 1 cup; Vegetable bouillon - 1 cube; Spanish onion, chopped - 1 large; Pesto sauce - ½ cup; Cherry tomatoes, halved, or more to taste - 8; Grated Parmesan cheese - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pesto Orzo with Roasted Zucchini

1. Zucchini, cut into 1-inch slices - 2 medium

2. Olive oil, divided - 5 tablespoons

3. Garlic powder, or to taste - 1 pinch

4. Salt and ground black pepper to taste - 1 pinch

5. Uncooked orzo pasta - 1 cup

6. Vegetable bouillon - 1 cube

7. Spanish onion, chopped - 1 large

8. Pesto sauce - ½ cup

9. Cherry tomatoes, halved, or more to taste - 8

10. Grated Parmesan cheese - 2 tablespoons

How to cook deliciously - Pesto Orzo with Roasted Zucchini

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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.