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Grilled Zucchini and Arugula Orzo

A bright and fresh orzo recipe that will help you get your daily dose of veggies! Deliciously filling and perfect for summer events.

Servings: 8   |    Prep: 35 mins   |    Cook: 20 mins

Ingredients

  • Arugula Presto
  • 5 oz fresh arugula
  • 4 oz package fresh basil, stems removed
  • 1 cup shredded parmesan cheese
  • 1/2 cup pecans
  • 2 tablespoons lemon juice
  • 3 whole garlic cloves
  • 1 1/3 cup DaVinci Olive Oil
  • 3/4 teaspoon salt

  • Grilled Zucchini and Arugula Orzo
  • 1 small red onion
  • 3 zucchini cut into spears
  • 16oz pkg. DaVinci Orzo
  • 1 cup prepared Arugula Pesto

Directions

1. In a blender place the arugula, basil, olive oil, garlic, lemon and salt. Process until smooth and not stringy.

2. Next add in the parmesan and pecans. Pulse until you achieve the desired consistency. Don’t over-blend, causing the cheese to melt from the heat of the blades.

3. In a large pot, cook the orzo pasta until al dente. Strain off the water and toss with 1 cup of the pesto while still warm.

4. Cut the Onions into rings and zucchini into spears. Place on a grill to cook. Flip halfway through cooking.

5. Serve the orzo tossed in the pesto, and topped with the grilled zucchini and onions.

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