Pesto Orzo with Roasted Zucchini
Description
Capture the best summer flavors with this easy vegetarian meal featuring pesto sauce, roasted zucchini, cherry tomatoes, and onions tossed with orzo.
Ingredients
•
2 medium zucchini, cut into 1-inch slices
•
5 tablespoons olive oil, divided
•
1 pinch garlic powder, or to taste
•
salt and ground black pepper to taste
•
1 cup uncooked orzo pasta
•
1 cube vegetable bouillon
•
1 large Spanish onion, chopped
•
1/2 cup pesto sauce
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8 cherry tomatoes, halved, or more to taste
•
2 tablespoons grated Parmesan cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Toss to coat. Spread in a single layer on a large baking sheet.
3
Roast zucchini in the preheated oven for 10 minutes. Flip slices and continue roasting until tender and golden, about 10 minutes more.
4
Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon. Cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
5
Heat remaining 3 tablespoons oil in a large skillet. Add onion and cook until beginning to brown, about 5 minutes. Stir in pesto sauce. Cut each zucchini round into 4 pieces and add to the skillet. Add orzo, stirring to coat in pesto sauce. Add cherry tomatoes. Stir until just combined, about 30 seconds. Garnish with Parmesan cheese.