Orzo with Courgette and Tomatoes
Orzo with Courgette and Tomatoes
SERVES: 3-4 | PREP TIME: 5 min | COOK TIME: 20 min
It’s peak courgette season and this week we are using ours alongside some deliciously sweet cherry tomatoes and fresh basil and spinach. If, like us, you have an abundance of courgette and squash, try this: halve the squash/courgettes, scoop out the seeds, stuff them with the orzo from this recipe, top it off with cheese and bake in the oven!
Ingredients:
200g orzo
1 large courgette
300g cherry tomatoes
2 large garlic cloves
Handful of basil or spinach
1 tin chopped tomatoes
Zest of 1 lemon
200ml water
Oil
Salt and pepper
1 large courgette
300g cherry tomatoes
2 large garlic cloves
Handful of basil or spinach
1 tin chopped tomatoes
Zest of 1 lemon
200ml water
Oil
Salt and pepper
Instructions
1. Prep your ingredients:
- Wash and dice the courgette, slice the garlic into thin slivers
- Cut your tomatoes in halves or in quarters, making them roughly the same size as the courgette pieces
3. Add in the tinned tomatoes along with 200ml of water, the orzo, and the fresh lemon zest. Season with salt and pepper.
4. Simmer gently for 7-8 minutes until the orzo is cooked and add in the basil and/or spinach just before the orzo is fully cooked.
5. Serve with a piece of baked cod or make a seasonal stuffed squash with melted cheese on top.