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