Ingredients:

  • 1 cup (175 g) Orzo Pasta
  • 6 cups (1.5 L) Water
  • 1 Tbsp Coarse Salt (for pasta water)
  • 3 Tbsp Extra Virgin Olive Oil (EVOO), divided
  • ½ cup (75 g) finely diced Shallot or Red Onion
  • 2 medium Zucchini (approx. 350 g), diced
  • 2 large cloves Garlic, minced
  • 1 pint (300 g) Cherry or Grape Tomatoes, halved
  • 1 tsp Lemon Zest (from 1 large lemon)
  • 2 Tbsp Fresh Lemon Juice
  • ¼ cup Fresh Flat-Leaf Parsley, chopped
  • ¼ cup (60 g) Crumbled Feta Cheese (optional)
  • Fine Sea Salt & Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare Ingredients: Dice the zucchini and shallot. Halve the tomatoes. Mince the garlic, chop the parsley, and prepare the lemon zest and juice.
  2. Cook the Orzo: Bring the salted water to a rolling boil. Add the orzo and cook until al dente (usually 8-10 minutes). Drain immediately and return to the hot pot. Toss with 1 Tbsp of EVOO to prevent sticking. Set aside.
  3. Sauté Aromatics: Heat the remaining 2 Tbsp of EVOO in a large sauté pan over medium heat. Add the diced shallots and cook gently for 2-3 minutes until softened.
  4. Brown the Zucchini: Add the diced zucchini to the pan. Increase the heat slightly to medium-high. Sauté for 5-7 minutes, stirring occasionally, until the zucchini has developed a golden-brown color. Season lightly with salt and pepper.
  5. Add Aromatics: Push the zucchini to one side. Add the minced garlic to the cleared area and cook for 30 seconds until fragrant. Toss the garlic through the zucchini.
  6. Burst the Tomatoes: Add the halved tomatoes to the pan. Cook for 2-3 minutes, stirring gently, until the tomatoes soften and some skins begin to burst, releasing their sweet juices.
  7. Combine Components: Add the cooked orzo to the pan with the vegetables. Stir gently to incorporate everything and allow the pasta to warm through (about 1 minute).
  8. Finish and Dress: Remove the pan from the heat. Stir in the fresh lemon zest, lemon juice, and chopped parsley. If using, fold in the crumbled feta cheese.
  9. Taste and Adjust: Taste the dish and adjust seasoning with extra salt, pepper, or a final drizzle of EVOO if desired. Serve warm or at room temperature.