Pesto Orzo with Roasted Zucchini recipe
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Ingredients
- 2 medium zucchini, cut into 1-inch slices 5 tablespoons olive oil, divided 1 pinch garlic powder, or to taste salt and ground black pepper to taste 1 cup uncooked orzo pasta 1 cube vegetable bouillon 1 large Spanish onion, chopped ½ cup pesto sauce 8 cherry tomatoes, halved, or more to taste 2 tablespoons grated Parmesan cheese
Nutrition Info
- 535.6 caloriescarbohydrate: 47.9 gcholesterol: 12.2 mgfat: 32.8 gfiber: 4.6 gprotein: 15.3 gsaturatedFat: 6.9 gservingSize: -sodium: 334.6 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Pesto Orzo with Roasted Zucchini
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon, cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last, stir for about 30 seconds. Garnish with Parmesan cheese.