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.
Servings 2
Calories 394kcal
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 ¼ teaspoon dry rosemary optional
- salt and pepper to taste
- ¼ 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.
Notes
Nutrition
Calories: 394kcal | Carbohydrates: 64g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 144mg | Potassium: 626mg | Fiber: 5g | Sugar: 7g | Vitamin A: 740IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 2mg