Zucchini Tomato Orzo

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PhotobucketDo you ever plan a meal or a main course and forget to include a side dish?  It’s the sides that get you every time.

Are you sick of couscous?

Ridiculously tired of rice?

Do you find that quinoa isn’t quick enough for you?

So if you’re sick of the usual sides, give this Zucchini Tomato Orzo dish a try.  Most of the ingredients in this dish are a staple in our house and it can be whipped up in mere minutes.

Like some of the best side dishes, it could be served as a main entrée or as an accompaniment to your favorite main course.  The flavors are full and bright and will compliment most meat dishes without overpowering your main dish.  Skip the meat and serve it on a bed of greens, like baby spinach.  Anyway you serve it is sure to please your palate and the kids too.

Because let’s face it; sides really does matter.

ZucchiniTomatoOrzo

Zucchini Tomato Orzo
Recipe Type: side dish
Cuisine: pasta, vegetarian
Author: Run DMT
Prep time:
Cook time:
Total time:
Serves: 4-6
Rich, bright grape tomatoes and zucchini sauteed in garlic and olive oil and tossed through orzo pasta.
Ingredients
  • 1cup orzo pasta
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • 1 cup grape tomatoes, halved
  • 2-3 zucchini, chopped
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp crushed red pepper flakes
Instructions
  1. Prepare orzo according to directions on box, only a minute or two less as directed. Drain orzo and stir in a teaspoon of olive oil to prevent sticking.
  2. Heat olive oil in a large chefs pan. Add garlic and sauté until aromatic.
  3. Add zucchini, salt, pepper and red pepper flakes and sauté with garlic until soft.
  4. Add grape tomatoes and sauté for about 2 minutes.
  5. Toss in orzo and warm through veggies. Stir until combined. Salt and pepper as needed.

 

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!


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About the author

Denise
From start to finish, Denise is Run DMT, a Tampa Bay homeschooling mom on the run trying to maintain an easy pace through it all between races and raising three beautiful, brilliant adultish kids (ages 23, 19, 14). In 2007, I discovered a passion for running and in February 2015, I completed my tenth marathon. I continue to train for a variety of races and even host annual 5K. In 2023, I became a certified group fitness instructor and teach P.E. in my homeschool co-op.

7 comments

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  4. erin says:

    You are right. I do a main dish and then usually just steam some veggies … and barely do dinner carbs. LOL. Cool recipe!

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