Tuscan Herb Orzo
1 small zucchini, diced
1 small yellow squash diced
2 T. The Tasteful Olive Tuscan olive oil
Salt, to taste
Pepper, to taste
3 c. orzo, cooked according to package instructions
8 oz. grape tomatoes, halved
2 T. fresh parsley, chopped
1/3 c. Parmesan, finely shredded
In a large skillet, saute zucchini and squash in olive oil until tender. Season with salt and pepper. While orzo is warm, add the sautéed veggies and all other ingredients. Stir to mix thoroughly. Adjust seasoning to taste, adding more olive oil, salt, or pepper, if needed.
Recipe by Dane Smith
