Friday, June 10, 2005

Orzo with Zucchini, Tomatoes, and Goat Cheese

Orzo with Zucchini, Tomatoes, and Goat Cheese (Adapted from CL)

16 ounces orzo
1 tablespoon olive oil, divided
2 medium zucchini, quartered and thinly sliced
2 garlic cloves, minced
1/4 cup minced fresh parsley
1 teaspoon minced fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
14.5 ounces fire roasted diced tomatoes
1 - 7 ounce jar roasted red bell peppers, drained and diced
2 ounces grated fresh Parmesan cheese
2 ounces crumbled goat cheese

In a large pot of boiling salted water, cook the pasta using the package directions. Drain and toss with 2 teaspoons olive oil.

Using the same pot, add 1 teaspoon oil and heat over medium. Add zucchini and cook 7 minutes. Mix in minced garlic and cook about 3 minutes. Stir in parsley, oregano, salt, pepper, tomatoes and bell peppers. Cook until heated through, about 5 minutes. Remove from the stove and stir in cooked pasta and cheeses.

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