Garlic Vegetable Orzo
A summery orzo pasta salad combines the best produce of summer, but feel free to swap out some of the veggies for whatever you have on hand. The garlic is a must though!
Servings: 8 servings
Ingredients
- 2 medium zucchini diced in ½" chunks
- 2 cups orzo
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup cherry tomatoes halved
- 2 cups spinach chopped
- 1 ½ tbsp lemon juice
- 6 basil leaves julienned
- 2-3 sage leaves chopped finely
- salt and pepper to taste
Instructions
- Bring 4 cups of water to a boil in a large pot. Salt the water once boiling, add orzo.
- Lower the heat to medium low and simmer the orzo for 9 minutes. Remove from heat and drain. Set aside in a large bowl.
- Drizzle the orzo with 1 tablespoon of olive oil and toss to coat.
- Dry out the pot the orzo was cooked in and add the remaining 1 tablespoon of olive oil. Heat over medium high, and once warmed thoroughly, add minced garlic and cook for 2-3 minutes, stirring to keep from burning.
- Turn the meat to medium and add the sliced tomatoes, zucchini, basil, and sage. Cook, stirring frequently, for 5-7 minutes.
- Remove from heat and add the zucchini mixture to the couscous, making sure to scrape in all of the garlic-infused oil.
- Add spinach to the hot mixture and stir to cover so the spinach wilts.
- Stir in lemon juice, salt, and pepper and mix well. Add a pinch of garlic powder and mix in if you want even more of a garlicky flavor.
- Eat while warm or serve room temperature or cold. It's good at any temperature!