I found this recipe quite a while ago on the Williams-Sonoma website. It's supposed to be "Chicken with Cherry Tomatoes, Zucchini, and Olives," but I didn't feel like thawing chicken the day I made this, so I decided to adapt it to a meatless pasta dish using orzo because 1) the recipe suggests to serve with either rice or orzo, and 2) I've been on a big orzo kick lately! This was delicious! I've made it several times now, and I love taking the leftovers for lunch.
Tomato, Zucchini, and Olive Orzo
1 Tablespoon extra-virgin olive oil
1 zucchini, diced (I've also tried adding yellow squash as well)
1 shallot, finely chopped
1 package small tomatoes, such as grape or Sweet 100s
2 Tablespoons coarsely chopped black Mediterranean olives
1 teaspoon fresh or 1/4 teaspoon dry rosemary
salt and pepper to taste
1/4 cup white wine
1 cup orzo pasta
Note: I didn't feel the rosemary flavor was necessary, so you can omit it unless you love rosemary.
1. Start a pot of water to boil for the pasta.
2. Add oil to a skillet and heat over medium-high. Add zucchini and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook until softened, about 1 minute. Cook pasta.
3. Add the tomatoes, olives, and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. (I cooked longer because I prefer the tomatoes that way). Season with salt and pepper.
4. Add the white wine and cook for a few minutes until some evaporates and a nice sauce is left. Add the cooked orzo, stir to combine and remove from heat. Serve with Parmesan cheese if desired.
Source: Adapted from Williams-Sonoma
The Weekend Dish: 3/25/2017
1 day ago