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Orzo with Roasted Tomatoes and Zucchini

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4.5 of 4 votes
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.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main course
Cuisine Mediterranean
Servings 3
Calories 412 kcal

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.

Notes

This dish can be served hot, warm or cold. It’s a perfect recipe to make ahead or take out.

Nutrition

Calories: 412kcalCarbohydrates: 58gProtein: 16gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 420mgPotassium: 665mgFiber: 4gSugar: 7gVitamin A: 2977IUVitamin C: 38mgCalcium: 236mgIron: 3mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!