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30-Minute Roasted Tomato Zucchini Orzo

A quick and healthy dish combining roasted vegetables and orzo pasta, perfect for meal prep or a satisfying dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 1 pint cherry tomatoes or grape tomatoes, halved
  • 2 medium zucchini, diced
Pasta and Seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup orzo
Finishings
  • 1/4 cup basil pesto
  • 2 tablespoons chives
  • 2 tablespoons shaved Parmesan

Method
 

Preparation and Roasting
  1. Preheat the oven to 425 degrees F.
  2. On a sheet pan, toss the tomatoes and zucchini with olive oil, salt, and pepper. Spread them into a single layer, ensuring the tomatoes are cut side up.
  3. Roast the tomatoes until they are wrinkled and the zucchini is lightly browned, about 20-25 minutes.
Cooking the Orzo
  1. While the zucchini and tomatoes are roasting, cook the orzo in boiling water until al dente according to package instructions. Drain the orzo and transfer it to a large bowl.
Combining Ingredients
  1. Stir the pesto into the orzo.
  2. Fold in the roasted tomatoes and zucchini, chives, and Parmesan.

Notes

This dish is perfect for meal prep. You can roast the vegetables and cook the orzo in advance, then combine everything just before serving.