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Orzo with zucchini and almond sauce with cherry tomatoes and grated cheese

Orzo with zucchini and almond sauce with cherry tomatoes and grated cheese

A vegetarian dish, light and full of flavor thanks to the tender orzo, sautéed zucchini, juicy cherry tomatoes and a smooth almond sauce. The grated cheese and toasted almonds add creaminess and a final crunch.

  • Servings: 2
  • Prep: 5 min
  • Cook: 20 min

Ingredients

  • 1 unit zucchini
  • 15 grams sliced almond
  • 180 grams orzo
  • 250 grams cherry tomato
  • 0.5 unit onion
  • 5 g rosemary
  • 4 g vegetable stock powder
  • 30 grams grated cheese
  • 2 cloves garlic, minced
  • 400 ml water
  • 50 ml water
  • 1 tablespoon butter

Instructions

  1. Make sure to use the indicated quantities. Peel the onion, halve it and cut into small dice. Peel and mince the garlic. Trim the ends of the zucchini and cut it in half lengthwise, then into 0.5-1 cm slices. Halve the cherry tomatoes. Strip and chop half of the rosemary leaves.
  2. In a pot, heat a drizzle of oil or the butter over medium heat. Add the onion and a pinch of salt, cook for 2 minutes until softened. Add the orzo and cook for 1 minute, stirring. Stir in the water and vegetable stock powder, cover and cook for 10-12 minutes, stirring occasionally.
  3. Meanwhile, heat a skillet over medium heat without oil and toast the almonds for 1-2 minutes until golden. Remove the skillet and add half of the almonds and the remaining rosemary. Stir and set aside. In a bowl, mix with a generous drizzle of oil and the water for the sauce; blend with an immersion blender until smooth.
  4. In another skillet, add a drizzle of oil along with the minced garlic. Heat over medium heat and cook for 1-2 minutes until golden. Add the zucchini, cherry tomatoes and the remaining rosemary. Cook over medium-high heat for 5-7 minutes until the zucchini is tender. Season with salt and pepper to taste.
  5. When the orzo is cooked, add it to the skillet with the sautéed vegetables and 1/4 of the grated cheese. Stir in the almond sauce and mix well to combine. Season with salt and pepper to taste and stir.
  6. Serve the orzo with zucchini and cherry tomatoes on plates and sprinkle with the toasted almonds, the remaining rosemary and grated cheese to taste.

Nutrition (per serving)

  • Calories: 567 kcal
  • Protein: 20 g
  • Carbohydrates: 85 g
  • Fat: 16 g
  • Fiber: 7 g