A creamy, one-pan orzo dish with tender zucchini and juicy tomatoes, perfect for a satisfying weeknight dinner.
# Components:
→ Vegetables
01 - 2 medium zucchinis, diced
02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 cup cherry tomatoes, halved
→ Pasta
05 - 1½ cups orzo (approximately 8.8 oz)
→ Liquids
06 - 2½ cups vegetable broth
07 - 1 cup canned crushed tomatoes
→ Dairy
08 - ½ cup heavy cream
09 - ½ cup grated Parmesan cheese, plus extra for serving
→ Spices & Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp dried oregano
12 - ½ tsp red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs
14 - 2 tbsp fresh basil leaves, torn
# Method:
01 - Heat olive oil in a large deep skillet over medium heat. Add onion and cook for 3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add diced zucchini and halved cherry tomatoes. Cook 3 to 4 minutes, stirring occasionally, until vegetables soften.
04 - Add orzo and toast for 1 minute, stirring to coat evenly with vegetables and oil.
05 - Pour in vegetable broth and crushed tomatoes. Stir in dried oregano, red pepper flakes if using, salt, and pepper.
06 - Bring mixture to a simmer. Reduce heat to medium-low, cover, and cook for 12 to 14 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
07 - Stir in heavy cream and grated Parmesan. Cook uncovered for 2 to 3 minutes until sauce is creamy and well combined.
08 - Remove from heat. Sprinkle with torn fresh basil and additional Parmesan if desired. Serve immediately.
