Ingredients
5ozorzo pasta,uncooked
½large zucchini,¼-inch dice
1small plum or campari tomato,diced
2garlic cloves,smashed and finely chopped
1tbspextra virgin olive oil
kosher salt and fresh pepper,to taste
¼cupparmesan or pecorino,fresh grated
Preparation
Cook pasta in large pot of salted water as directed for al dente.
Reserve about ½ cup of liquid before draining. Drain orzo in a colander and add the oil to the pot.
Saute garlic for about 1 minute until fragrant. Add the zucchini and tomatoes, season with salt and pepper, and mix well. Cook for about 3 to 4 minutes until tender.
Add the cooked orzo and stir to combine all. Add some of the reserved liquid as needed so pasta isn’t dry.
Add freshly grated cheese and stir.
