5 from 6 votes
Tomato Zucchini Orzo
This creamy one-pot tomato zucchini orzo is quick, easy, and totally delicious! It can be served as a saucy side dish or given the star treatment as a vegetarian dinner.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
331 kcal
Course:
Side Dish, Main Course
Cuisine:
Italian, Vegetarian
Ingredients
- 1 zucchini (approx. 8-10 inches long)
- 1 yellow onion small
- 2 cloves garlic
- 1-2 tsp olive oil
- 2 cups vegetable broth
- 1 tsp Italian seasoning blend
- ¼ tsp salt plus any extra desired, to taste
- ¼ tsp black pepper plus any extra desired, to taste
- 14.5 oz fire roasted tomatoes or petite diced tomatoes, crushed, 1 can
- 1 ¼ cups orzo pasta dry
- 1 cup milk or ½ cup heavy cream
- 2 oz cream cheese
- ¼ cup Parmesan Cheese plus extra for topping, freshly grated
- ¼ cup basil fresh, chopped
Instructions
First prep the vegetables
- Slice the ends from the zucchini and cut in half lengthwise. Scoop out the seeds with a spoon or a melon baller. Cut each side into 4 strips and dice.
- Peel and finely dice onion. Peel and mince garlic.
Cup of Yum
Let's get cooking!
- Bring a large 3-4 quart pot to medium-high heat with a little olive oil. Add diced zucchini and saute until tender with golden edges. Transfer to a plate and season with a little salt and pepper. Set aside.
- Add another drizzle or so of oil then add onion. Saute for 5 minutes, then add garlic, italian seasoning, salt and pepper. Cook, stirring constantly, for another 30-60 seconds until fragrant.
- Add broth and tomatoes (juices and all) Stir well to deglaze the garlic from the pan.
- Bring to a light boil and add the orzo. Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
- After 10 minutes the pasta should be al dente. If you'd like it more tender, feel free to simmer an additional 2-3 minutes.
- One the pasta is ideal tenderness, remove pot from heat.
Finishing touches
- Whisk in the milk, cream cheese, and parmesan cheese. Add the zucchini back to the pot. Sauce will be thin and thicken as it cools.
- Taste the pasta and season once more to taste. Feel free to add extra salt, pepper, Italian seasoning or even extras like crushed red pepper flakes for a little heat! Garnish with fresh chopped basil and additonal parmesan cheese if desired. Enjoy hot.
Notes
- Recipe yields 4 large side dish sized servings.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Calories
331kcal
(17%)
Carbohydrates
50g
(17%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
22mg
(7%)
Sodium
332mg
(14%)
Potassium
602mg
(13%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
662IU
(13%)
Vitamin C
21mg
(23%)
Calcium
232mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 331
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 22mg | 7% |
| Sodium | 332mg | 14% |
| Potassium | 602mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 662IU | 13% |
| Vitamin C | 21mg | 23% |
| Calcium | 232mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.