ORZO WITH ZUCCHINI, OREGANO AND GOAT CHEESE-- Georgeann Brown
1 (16oz) package orzo 2 medium zucchini, quartered and sliced ¼ in. thin 1 garlic clove minced 1 tablespoon olive oil ¼ cup fresh parsley, chopped 1 teaspoon fresh oregano ½ teaspoon salt ¼ teaspoon freshly ground pepper 1 (14oz.) can diced tomatoes with garlic and oregano 1 (7oz.) jar-roasted red pepper, drained and diced ½ cup (2oz) goat cheese, crumbled ½ cup freshly grated Parmesan cheese
Cook pasta according to directions. Drain and toss with 2 teaspoons of olive oil. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add zucchini and cook 7 minutes. Add garlic and cook for 3 minutes. Stir in parsley, oregano, salt and pepper. Add tomatoes and red pepper. Cook 5 minutes until heated through. Remove from heat and stir in pasta and cheeses.