Menu Enter a recipe name, ingredient, keyword...

Orzo with Gruyere and Garden Vegetables

By

Google Ads
Rate this recipe 4/5 (1 Votes)

Ingredients

  • 4 tablespoons butter, divided
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 2 small zucchinis, diced
  • 1/2 cup halved cherry tomatoes
  • 2 cups uncooked orzo
  • 1 (14.5 oz) can Muir Glen fire roasted diced tomatoes, drained 3/4 cup shredded gruyere cheese
  • 2 tablespoons freshly chopped chives
  • 1 pinch coarse salt and freshly ground pepper

Details

Preparation

Step 1

Heat 2 Tbs. butter in a medium skillet. Once the foaming starts to subside, add the minced shallots and sauté 3 minutes. Add the garlic and sauté another minute.
2. Add the zucchini to the pan, along with a pinch of salt and pepper and continue to sauté until it starts to brown on both sides, 6 minutes.
3. Add the cherry tomatoes to the pan and sauté another minute.
4. In the meantime, cook the orzo until al dente. Reserve 1/4 cup pasta water and drain the rest. Add orzo to the sautéed veggies.
5. Add the cheese, Muir Glen tomatoes and remaining two Tbs. butter. Toss to combine. Taste and salt accordingly. Add a little bit of the pasta water to create a thin sauce if you desire.
6. Serve orzo dish garnished with chopped chives.

You'll also love

Review this recipe

Mediterranean Orzo & Couscous Salad Grilled Meats and Vegetables over Saffron Orzo