Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
For a make-ahead meal, cook the orzo, then toss with the rest of ingredients in a 2 1/2-quart casserole dish. Store, covered, in the refrigerator for up to 24 hours. Bake at 375° for 30 minutes or until thoroughly heated.
Ingredients[]
- 1 (16-ounce) package orzo
- 1 tablespoon olive oil, divided
- 2 zucchini, quartered lengthwise and thinly sliced
- 1 garlic clove, minces
- 1/4 cup minced fresh parsley
- 1 teaspoon minced fresh or 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes with garlic and oregano
- 1 (7-ounce) jar roasted red bell peppers, drained and chopped
- 1/2 cup (2ounces) grated Parmesan cheese
- 1/2 cup (2 ounces) crumbled goat cheese
Directions[]
- Cook pasta in a Dutch oven according to package directions, omitting salt and fat.
- Drain; toss with 2 teaspoons oil.
- Heat 1 teaspoon oil in pan over medium heat.
- Add zucchini, and cook 7 minutes, stirring frequently.
- Add garlic, and cook 3 minutes, stirring frequently.
- Stir in parsley and next 5 ingredients.
- Cook 5 minutes or until thoroughly heated.
- Remove from heat; stir in pasta and cheeses.
Yield: 6 servings (serving size: 1 1/3 cups)