|For this swap, I got my recipe from the same person from the last swap, Spicy Artichoke and Sun-Dried Tomato Pasta. I really loved the pasta dish and this dish was equally as good. C was not thrilled about the zucchini and squash, but he ate it anyhow, so that is a very good sign. I am going to try it in the future with other vegetables, any ideas? I bet it would be fantastic with tomatoes, but C doesn't like those either. My changes are in italics.|
¾ cup whole wheat orzo (I used regular orzo)
3 squash, sliced
3 zucchini, sliced
1 small onion, diced
1 teaspoon red pepper flakes (optional)
¼ cup veggie stock (I used chicken stock)
olive oil for sautéing
1 cup grated cheese (depending on my mood I use feta, cheddar or a parmesan/romano blend) (I used cheddar)
½ cup bread crumbs (I used a couple tablespoons)
salt and pepper to taste
Preheat oven to 350.
Start by cooking orzo until almost but not quite al dente, about 6 to 7 minutes.
Sauté diced onion in olive oil until translucent, add garlic, red pepper flakes, squash and zucchini, and continue to sauté until tender.
Mix together orzo, veggies, cheese (reserving ¼ cup) and stock until evenly combined, then pour into a casserole dish and top with bread crumbs and remaining cheese. Bake until bubbling and golden brown on top, about 30 minutes.
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