Lemon Herb Orzo with Roasted Zucchini and Cherry Tomatoes

This bright and breezy orzo dish is the kind of weeknight dinner that feels fancy without any fuss. Tender roasted zucchini and burst cherry tomatoes mingle with fluffy orzo in a silky lemon-olive oil sauce that tastes like summer in a bowl. It works beautifully as a light main or a stunning side alongside grilled chicken or fish.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb orzo pasta
• 2 medium zucchini, diced into 1-inch pieces
• 1 pint cherry tomatoes
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste

Directions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. Toss the zucchini and cherry tomatoes with 2 tablespoons of olive oil, salt, and black pepper, then spread them in a single layer on the sheet.
2. Roast the vegetables for 20 to 22 minutes, until the zucchini is golden at the edges and the tomatoes have burst and caramelized slightly. Remove from the oven and set aside.
3. While the vegetables roast, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente, then reserve 1/2 cup of pasta water before draining.
4. In the same pot over low heat, warm the remaining tablespoon of olive oil and sauté the minced garlic for about 60 seconds until fragrant but not browned.
5. Add the drained orzo back to the pot along with the lemon zest, lemon juice, and a splash of the reserved pasta water. Stir to coat everything in a light, glossy sauce, adding more pasta water as needed.
6. Fold in the roasted vegetables, red pepper flakes, and Parmesan, stirring gently so the tomatoes don't completely break down.
7. Taste and adjust salt and pepper, then serve topped with torn fresh basil and an extra squeeze of lemon if you like.

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