Tomato, Zucchini and Olive Orzo
Tomato, Zucchini and Olive Orzo is a simple vegetarian orzo pasta recipe with Mediterranean flavors, white wine, and Parmesan cheese.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 zucchini (diced)
- 1 shallot (finely chopped)
- 1 package small tomatoes (such as grape or Sweet 100s)
- 2 tablespoons coarsely chopped black Mediterranean olives
- 1 teaspoon fresh or 1/4 teaspoon dry rosemary (optional)
- salt and pepper to taste
- 1/4 cup white wine
- 1 cup orzo pasta
Instructions
- Start a pot of water to boil for the pasta.
- Add oil to a skillet and heat over medium-high. Add zucchini and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook until softened, about 1 minute. Cook pasta.
- Add the tomatoes, olives, and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper.
- Add the white wine and cook for a few minutes until some evaporates and a nice sauce is left. Add the cooked orzo, stir to combine and remove from heat. Serve with Parmesan cheese if desired.
