Name: Orzo Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup orzo pasta; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 small onion, finely chopped; 1 red bell pepper, diced; 1 zucchini, chopped; 1 cup cherry tomatoes, halved; 2 cups vegetable broth; 1 teaspoon dried basil; Salt and pepper to taste; Grated Parmesan cheese, for garnish; Fresh basil leaves, for garnish

Instructions

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and the onion is translucent.
Add the diced red bell pepper and zucchini to the skillet. Cook for a few minutes until the vegetables start to soften.
Stir in the orzo pasta, coating it well with the vegetables and oil.
Pour in the vegetable broth and add the halved cherry tomatoes. Season with dried basil, salt, and pepper. Stir to combine all the ingredients.
Bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and let it simmer for about 10-12 minutes, or until the orzo is fully cooked and has absorbed the broth.
Once the orzo is cooked to your desired doneness and the vegetables are tender, remove the skillet from the heat.
Serve the orzo pasta hot, garnished with grated Parmesan cheese and fresh basil leaves for an extra burst of flavor.

Ingredients

Instructions

Nutrition Facts

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