▢ 1 cup orzo
▢ 2 ½ cups chicken broth or as needed
▢ ½ teaspoon Italian seasoning
▢ 1 small zucchini diced, about 1 ½ cups
▢ 2 tablespoons butter
▢ ¼ cup onion finely diced
▢ 2 cloves garlic minced
▢ 1 cup cherry tomatoes halved
▢ 2 tablespoons pesto
▢ ¼ cup parmesan cheese divided
▢ salt & pepper to taste
▢ parsley for garnish optional
Bring orzo, broth, and Italian seasoning to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender, adding more broth if needed.
While orzo is cooking, dice zucchini into ¼ inch pieces.
Fry onion in butter, add garlic until fragrant, add zucchini. Cook for 5 minutes or until tender.
Once orzo is cooked, stir in tomatoes and pesto. Cover and rest 5 minutes. Stir in zucchini and 2 tablespoons parmesan cheese. Season with salt & pepper to taste.
Sprinkle with remaining parmesan cheese and parsley if desired.