Last week, our lovely friends Chad & Lindsay made this spectacular dish for us. It was creamy and fresh and delicious, and we’ll be making it again very soon. I probably would have never made it on my own, because of the goat cheese, but I am a changed woman. Goat cheese, get in my pasta!
We got our first cold front here in Austin this week, which means that our highs were in the 80s. I came into work, incredibly excited, with my sweater on and goosebumps on my legs…”It’s fall today!” Very few people agreed with me…those who have lived where there are actually four seasons laughed at my Austinite naivety, but I didn’t care. It was chilly enough for me to wear a sweater in the morning, and that was just dreamy.
I am so excited about traveling to New England and experience a real, honest-to-goodness autumn, even if just for a week. I’ll need a coat! And socks! No flip-flops! And there will be orange leaves and bright pumpkins and hot apple cider. Just three weeks until we visit autumn. I can’t wait!
Orzo with Zucchini, Tomatoes and Goat Cheese
- 16 ounces orzo pasta
- 1 tablespoon olive oil, divided
- 2 zucchini, sliced
- 3 cloves garlic, minced
- 1/2 cup minced fresh parsley
- 1/2 teaspoon dried oregano
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can diced tomatoes
- 1 (12-ounce) jar roasted bell peppers, drained and chopped
- 2 ounces grated Parmesan cheese
- 4 ounces goat cheese crumbles
Cook pasta in a large pot according to package directions. Drain; toss with 2 teaspoons olive oil.
Heat 1 teaspoon oil in pan over medium heat. Add zucchini and cook 5 minutes, stirring frequently. Add minced garlic and cook 1 minute. Stir in parsley, oregano, chickpeas, salt, black pepper, tomatoes, and roasted peppers. Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheese.
Makes 6 servings.
Source: My pal Lindsay.
