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

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.