Ingredients
Scale
- 1 1/2 cups orzo pasta
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add cherry tomatoes, zucchini, and bell pepper. Cook until vegetables are tender, about 5-7 minutes.
- Mix in cooked orzo and stir to combine. Season with salt and pepper.
- Remove from heat and stir in chopped basil and grated Parmesan cheese.
Notes
- You can substitute orzo with other pasta types or rice for variety.
- For a vegan version, omit Parmesan cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 370 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg