Another Meatless Monday: Orzo with Zucchini, Tomatoes, and Goat Cheese

Meatless Mondays have become a routine in our household. This Monday, we had orzo with zucchini, tomatoes, and goat cheese. It was tasty and quick! After all, who has time for a complicated dish on a Monday night?

Ingredients

• 1 (16-ounce) package orzo (rice-shaped pasta)
• 1 tablespoon olive oil, divided
• 2 medium zucchini, quartered lengthwise and thinly sliced
• 1 garlic clove, minced
• 1/4 cup minced fresh parsley
• 1 teaspoon minced fresh or 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes with garlic and oregano
• 1 (7-ounce) jar roasted red bell peppers, drained and diced
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/2 cup (2 ounces) crumbled goat cheese

Preparation

Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.

Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently. Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers). Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.