Orzo with Zucchini and Tomato

Ingredients

• Classic Blue Box Orzo Pasta

  Barilla

  6 oz or 170g

• Zucchini

  Summer squash, includes skin, raw

  ½ large or 162g

• Tomatoes

  Red, ripe, raw, year round average

  1 plum tomato or 62g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

Directions

1. Cook the orzo in a large pot of salted water until al dente, following package instructions.
2. Reserve about 1/2 cup of the cooking liquid before draining the orzo. Drain the orzo in a colander and add olive oil to the pot.
3. Sauté the minced garlic in the pot for 1 minute until fragrant. Add the diced zucchini and tomatoes, season with salt and pepper, and cook for 3 to 4 minutes until tender.
4. Add the cooked orzo back into the pot and stir to combine. Add some of the reserved cooking liquid if needed to prevent the pasta from becoming dry.
5. Stir in the freshly grated Parmesan cheese and serve.

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