Pesto Orzo with Roasted Zucchini

I made up this recipe after finding out the health benefits of orzo. This is really tasty and light at the same time, a great dinner dish that will leave you asking for more--thankfully, it tastes even better for lunch the next day!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 536 Calories

Ingredients

• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste
• 1 cube vegetable bouillon
• 1 cup uncooked orzo pasta
• 5 tablespoons olive oil, divided
• 1 pinch garlic powder, or to taste
• 1 large Spanish onion, chopped
• ½ cup pesto sauce
• 2 medium zucchini, cut into 1-inch slices
• 8 cherry tomatoes, halved, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.

Step 3

Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.

Step 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.

Step 5

Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.