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Categories:
orzo zucchini tomatoes white mushrooms black olives onion garlic dill lemon queso fresco olive oil kosher salt
Viewed: 58 - Published at: a year agoIngredients
- 1 pound orzo
- 2 zucchini halved and sliced
- 2 cups cherry tomatoes halved
- 1 cup white mushrooms chopped
- 6 ounces black olives large, pitted and chopped
- 1/2 yellow onion medium, diced
- 2 cloves garlic minced
- 2 tablespoons fresh dill chopped
- 1 lemon
- 4 ounces queso fresco crumbled
- olive oil
- kosher salt
Method
- Cook orzo according to package directions. Drain and set aside.
- Swirl a bit of olive oil in a wide pan. When hot, add garlic, zucchini, tomatoes, mushrooms, onions and olives. Toss well. Cook until softened, approximately 5-7 minutes.
- Add orzo to pan, along with lemon juice. Fold everything together to combine.
- Stir in cheese and salt to taste.
