Zucchini-Tomato Orzo

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Zucchini-Tomato Orzo

 

1 tablespoon olive oil

1 clove garlic, minced

1/2 pound zucchini cut into 1/2-inch slices

1/2 teaspoon salt

2 leeks, sliced, white parts only

1/4 teaspoon pepper

1/4 cup fresh basil, thinly ribboned

1 14 1/2 ounce can chicken broth

1 cup cherry tomatoes

1/2 cup white wine

1 cup uncooked orzo pasta

 

In medium pot, heat olive oil over medium-high heat. Add zucchini, leeks, basil,

garlic, salt and pepper. Cook, stirring occasionally, until vegetables are

softened slightly, about 4 minutes. Remove vegetables and set aside. Add broth

and wine to the pot. Cover and bring to a boil. Add orzo; reduce heat to low.

Cover to cook, stirring occasionally, until orzo is tender and liquid is

absorbed -- about 20 minutes. Remove from heat. Stir in the tomatoes and the

reserved zucchini mixture.

Makes 4 servings.

 

 

 

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