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 minutesmins
Cook Time 20 minutesmins
Course Main course
Cuisine Mediterranean
Servings 3
Calories 412kcal
Ingredients
200gorzo pasta
1zucchini
250gcherry tomatoes
Fresh herbs: basilparsley, mint
100gof feta
2handfuls of baby spinach leaves
2clovesgarlic
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.