Greek-Style Zucchini-Tomato Orzo

4 servings
30 minutes
Nicole Malik
Vegan

Orzo looks just like rice, but it’s actually a pasta! This sneaky little pasta is particularly popular in Greek and Middle Eastern cuisine. Fresh zucchini and ripe tomatoes are sautéed to bring out their delicious flavors, then they are cooked into the creamy orzo and folded together with fresh arugula and herbs.

2 tbsp (30 mL) olive oil
1/2 onion, chopped
1 zucchini, sliced into 1/4-inch half-moons
1 cup (149 g) halved cherry tomatoes
2 cloves garlic, minced
2 cups (336 g) dry orzo
2 cups (472 mL) vegetable broth
1 cup crushed tomatoes
1/2 cup (20 g) roughly chopped arugula
Salt, to taste
Black pepper, to taste
1/4 cup (10 g) chopped fresh parsley

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes, until softened. Add the zucchini, cherry tomatoes and garlic. Cook for 7 to 8 minutes, until the vegetables are slightly browned.

Add the orzo, and stir continuously for 1 minute. Add the vegetable broth and cruched tomatoes. Bring to a boil. Reduce the heat and simmer uncovered for 10 minutes, until the orzo is tender.

Stir in the arugula. Add salt and pepper, to taste. Sprinkle with fresh parsley before serving.