798 kcalOrzo With Cherry Tomatoes, Zucchini and Queso Fresco
30 min serves 4
Vegetarian
23gprotein96gcarbs36gfat
Ingredients
- •6 ounces olives
- •2 cups cherry tomatoes
- •2 tablespoons dill
- •2 cloves garlic
- •1 lemon
- •kosher salt
- •olive oil
- •1 pound orzo
- •4 ounces queso fresco
- •1 cup mushrooms
- •½ medium onion
- •2 zucchini
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Method
Adapted from foodista.com
- Cook orzo according to package directions.
- Drain and set aside.
- Swirl a bit of olive oil in a wide pan.
- When hot, add garlic, zucchini, tomatoes, mushrooms, onions and olives.
- Toss well.
- Cook until softened, approximately 5-7 minutes.
- Add orzo to pan, along with lemon juice.
- Fold everything together to combine.
- Stir in cheese and salt to taste.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.