1762. ORZO with SUMMER VEGETABLES and BACON

makes two to four servings


1 cup orzo
4 bacon strips, chopped
1/2 white onion, chopped
2 garlic cloves, sliced
3 green zucchini, diced
1/4 to 1/2 teaspoon of red pepper flakes, depending on your tolerance for heat
1/2 cup cherry tomatoes, halved
1 cup arugula
chiffonade of 10 basil leaves
salt and pepper to taste
Optional: Parmesan cheese

Bring to a boil 4 cups of salted water. Add orzo and cook for about 10 minutes. Meanwhile, heat a skillet. Add bacon and cook for 2 minutes. Add onion and garlic and cook for 2 more minutes. Add zucchini and red pepper flakes, mix, cover the skillet with a lid and cook for 4 minutes, stirring once or twice. Add tomatoes, cooked & drained orzo, arugula and basil. Mix everything together, adjust the flavor with salt & pepper and serve. Optional: add Parmesan cheese on top.


bacon recipe courtesy of: Olga, Quick Weeknight Meals Recipe Contest 2009, The Kitchn, Apartment Therapy