Orzo with Zucchini, Tomatoes, and Goat Cheese

For a make-ahead meal, cook the orzo, then toss with the rest of the ingredients in a 2 1/2-quart casserole dish. Store, covered, in the refrigerator for up to 24 hours. Bake at 375º for 30 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

• 1  (16-ounce) package orzo (rice-shaped pasta)
• 1  tablespoon  olive oil, divided
• 2  medium zucchini, quartered lengthwise and thinly sliced
• 1  garlic clove, minced
• 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 diced
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese
• 1/2  cup  (2 ounces) crumbled goat cheese

Preparation

Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.

Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently. Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers). Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.

Nutritional Information

Calories:

429 (20% from fat)

Fat:

9.3g (sat 4.3g,mono 3.3g,poly 0.9g)

Protein:

17.4g

Carbohydrate:

67.5g

Fiber:

3.9g

Cholesterol:

15mg

Iron:

4.2mg

Sodium:

781mg

Calcium:

228mg