Orzo with Roasted Tomatoes and Zucchini
This recipe for Orzo with Roasted Tomatoes and Zucchini is a treat! It is a dish that is easy to prepare and that I recommend either for a meal during the week, a take-out lunch or to accompany your barbecues this summer.
Orzo, what is it?
The orzo, which means “barley” in Italian, is a type of pasta shaped like grains of rice. They are also found under the name risoni, which means “big rice” in Italian too.
This type of pasta is very present in themediterranean cuisine, especially the Greek cuisine. Orzo pasta can be served as a salad, in a soup or in risotto style.
The following recipe can be served warm, like a classic pasta dish or cold as a salad.
Recipe for Orzo with Roasted Tomatoes and Zucchini
For 2-3 servings you need the following ingredients.
Ingredients
- 200 g orzo pasta
- 1 zucchini
- 250 g cherry tomatoes
- Fresh herbs: basil, parsley, mint
- 100 g of feta
- 2 handfuls of baby spinach leaves
- 2 cloves garlic
- Olive oil
- Pepper
- Salt
Preparation
Wash the cherry tomatoes and place them in an oven-safe dish. Add the whole garlic cloves. Season with salt and pepper and add a drizzle of olive oil. Bake for 20 minutes at 175 ° C.
Meanwhile, cook the ouzo as directed on the package. Drain it then.
Cut the zucchini into slices and sauté them in a pan for ten minutes with a little olive oil. Zucchini should be cooked but still slightly crunchy.
Chop the basil, parsley and mint finely. Cut the feta into small pieces.
In a salad bowl, combine the orzo, roasted tomatoes, zucchini, chopped herbs and baby spinach. Add salt and pepper. Add a drizzle of olive oil.
Serve on plates and add the feta on top.
Note
This dish can be served hot, warm or cold. It’s a perfect recipe to make ahead or take out.
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Orzo with Roasted Tomatoes and Zucchini
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Ingredients
- 200 g orzo pasta
- 1 zucchini
- 250 g cherry tomatoes
- Fresh herbs: basil parsley, mint
- 100 g of feta
- 2 handfuls of baby spinach leaves
- 2 cloves garlic
- Olive oil
- Pepper
- Salt
Instructions
- Wash the cherry tomatoes and place them in an oven-safe dish. Add the whole garlic cloves. Season with salt and pepper and add a drizzle of olive oil. Bake for 20 minutes at 175 ° C.
- Meanwhile, cook the ouzo as directed on the package. Drain it then.
- Cut the zucchini into slices and sauté them in a pan for ten minutes with a little olive oil. Zucchini should be cooked but still slightly crunchy.
- Chop the basil, parsley and mint finely. Cut the feta into small pieces.
- In a salad bowl, combine the orzo, roasted tomatoes, zucchini, chopped herbs and baby spinach. Add salt and pepper. Add a drizzle of olive oil.
- Serve on plates and add the feta on top.
