faux foodie

Cheesy Orzo with Garden Veggies
September 25, 2013, 3:17 am
Filed under: Company, favorites, Health, main course, pasta, side dish, weeknight


  • 6 Tbs. butter, divided
  • 2 large shallot, minced
  • 3 cloves garlic, minced
  • 2 small zucchinis, diced
  • 1 cup halved cherry tomatoes
  • 3 cups uncooked orzo
  • 2 (14.5 oz) cans Muir Glen fire roasted diced tomatoes, drained
  • 1 cup shredded gruyere or other hard cheese (parmesan/romano/etc)
  • 5 Tbs. freshly chopped chives / basil / other fresh herbs
  • 1 pinch coarse salt and freshly ground pepper


  1. Heat 3 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 in another pan, cook the orzo until al dente. Reserve 1/2 cup pasta water and drain the rest. Add orzo to the sautéed veggies.
  5. Add the cheese, canned tomatoes and remaining butter. Toss to combine. Taste and salt accordingly. Add a little bit of the pasta water to create a thin sauce if you like.
  6. Serve  with chives or other herbs (we added some basil).


1 Comment so far
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This looks great. (I like the pictures. They add to the site!)

Comment by Janet Croco

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