Orzo With Zucchini, Tomatoes, And Goat Cheese

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
For a make-ahead meal, cook the orzo, then toss with the rest of ingredients in a 2 1/2-quart casserole dish. Store, covered, in the refrigerator for up to 24 hours. Bake at 375° for 30 minutes or until thoroughly heated.
== Ingredients ==
* 1 (16-ounce) package orzo
* 1 tablespoon olive oil, divided
* 2 zucchini, quartered lengthwise and thinly sliced
* 1 garlic clove, minces
* 1/4 cup minced fresh parsley
* 1 teaspoon minced fresh or 1/4 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (14.5-ounce) can diced tomatoes with garlic and oregano
* 1 (7-ounce) jar roasted red bell peppers, drained and chopped
* 1/2 cup (2ounces) grated Parmesan cheese
* 1/2 cup (2 ounces) crumbled goat cheese
== Directions ==
# Cook pasta in a Dutch oven according to package directions, omitting salt and fat.
# Drain; toss with 2 teaspoons oil.
# Heat 1 teaspoon oil in pan over medium heat.
# Add zucchini, and cook 7 minutes, stirring frequently.
# Add garlic, and cook 3 minutes, stirring frequently.
# Stir in parsley and next 5 ingredients.
# Cook 5 minutes or until thoroughly heated.
# Remove from heat; stir in pasta and cheeses.
Yield: 6 servings (serving size: 1 1/3 cups)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:Main Dish Recipes
Category:Main Dish Pasta Recipes
Category:American Recipes
Category:American Vegetarian
Category:American Main Dishes
Category:Vegetarian Recipes
Category:Vegetarian Main Dish Recipes
Category:Vegetarian Pasta Recipes
Category:Soup pasta Recipes
Category:Orzo Recipes
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Category:Garlic Recipes
Category:Garlic cloves Recipes
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Category:Oregano Recipes
Category:Salt Recipes
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Category:Roasted red pepper Recipes
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Category:Goat cheese Recipes
Category:Cheese Recipes