Ratatouille Orzo
Ce dont vous avez besoin
Ingrédients
Préparation
This one-pan veggie bonanza is a perfect mid-week meal, loaded full of beautiful Mediterranean vegetables. Can we show a little love for the orzo, please? This pasta has been in the shadow of spaghetti and rigatoni for too long. Its time has come.
*This recipe originally ran in the United Kingdom on HexClad.uk.
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In a HexClad 12"/30 cm Hybrid Fry Pan, heat oil over medium heat. Add bell peppers, courgette, onion, and aubergine. Season with 1 teaspoon salt and ¼ teaspoon pepper and cook, stirring occasionally, until tender and golden, about 4 minutes. Add cherry tomatoes and garlic and cook, stirring, until garlic is light golden and fragrant, 1 minute longer.
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Add stock, chopped tomatoes and juices, and orzo and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until orzo is al dente and vegetables are tender, about 8 minutes.
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Tear mozzarella into small pieces and scatter over orzo. Cover and cook until mozzarella is melted, about 2 minutes.
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Finish with torn fresh basil and a healthy amount of Parmesan, and your one-pot veggie wonder is ready.
