Right off the bat there are a couple of pretty fantastic things about this recipe. First, it’s easy and delicious. (Duh.) Second, You can essentially use whatever vegetables or cheese you have on hand, or whichever you like best. Third, it’s just as delicious cold as it is hot. Versatility is a big selling point for any recipe that makes itself a regular in my kitchen, and this one definitely has it.
Fire Roasted Tomato + Veggie Orzo with Asiago
• 2 Tbsp butter
• 1 large minced shallot
• 3 cloves minced garlic
• 2 zucchini diced into matchsticks
• 1 C halved grape tomatoes
• 2 C uncooked orzo
• 1 (14.5 oz) can fire roasted diced tomatoes
• 3/4 cup grated Aiago cheese
Melt butter over medium heat in a large skillet. Add the minced shallots and garlic, sauté until fragrant. Then add the zucchini to the pan and continue to sauté until softened. In the meantime, cook the orzo according to the package or until al dente. Stir in the fire roasted diced tomatoes and heat through. Turn off heat and incorporate grape tomatoes and cheese. Lastly, toss in the orzo. And now you’re done and ready to serve four people.