Orzo with Zucchini, Tomatoes, and Goat Cheese

For a make-ahead meal, cook the orzo pasta, then toss with the rest of the ingredients in a 2 1/2-quart casserole dish. Store, covered, in the refrigerator for up to 24 hours. Bake at 375º for 30 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 429
  • Calories from fat: 20%
  • Fat: 9.3g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 17.4g
  • Carbohydrate: 67.5g
  • Fiber: 3.9g
  • Cholesterol: 15mg
  • Iron: 4.2mg
  • Sodium: 781mg
  • Calcium: 228mg

Ingredients

  • 1 (16-ounce) package orzo (rice-shaped pasta)
  • 1 tablespoon olive oil, divided
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • 1 garlic clove, minced
  • 1/4 cup minced fresh parsley
  • 1 teaspoon minced fresh or 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes with garlic and oregano
  • 1 (7-ounce) jar roasted red bell peppers, drained and diced
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup (2 ounces) crumbled goat cheese

Preparation

  1. Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.
  2. 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.
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