1(14.5 oz) can fire roasted diced tomatoes, drained
3/4 cup shredded gruyere cheese
2 tbs chooped chives
1 pinch salt and pepper
Instructions
Heat 2 Tbs. butter in a medium skillet. Once the
foaming starts to subside, add the minced shallots
and sauté 3 minutes. Add the garlic and sauté
another minute.
Add the zucchini to the pan, along with a pinch of
salt and pepper and continue to sauté until it
starts to brown on both sides, 6 minutes.
Add the cherry tomatoes to the pan and sauté
another minute.
In the meantime, cook the orzo until al dente.
Reserve 1/4 cup pasta water and drain the rest.
Add orzo to the sautéed veggies.
Add the cheese, Muir Glen tomatoes and remaining
two Tbs. butter. Toss to combine. Taste and salt
accordingly. Add a little bit of the pasta water
to create a thin sauce if you desire.
Serve orzo dish garnished with chopped chives.
Originally Submitted
7/28/2013
0 Out of 5 from
0 reviews
You can add this Orzo with Gruyere and Garden Veggies recipe to your own private DesktopCookbook.
