Pesto Orzo with Roasted Zucchini

Ingredients and Weight:

• Orzo (Italian rice pasta): 500g
• Zucchini: 4 medium, about 300g
• Pesto sauce: 1 cup
• Salt: 1 teaspoon
• Extra virgin olive oil: 2 tablespoons
• Freshly ground black pepper: ½ teaspoon
• Grated parmesan cheese: ½ cup (optional)

Preparation Time:

• Preparation: 20 minutes
• Cooking: 30 minutes
• Total: 50 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 400°F.
2. Prepare the zucchini by slicing them into ¼ inch thick rounds. Arrange on a baking sheet and drizzle with olive oil, salt, and pepper.
3. Roast the zucchini for 20-25 minutes or until tender and slightly caramelized. Set aside.
4. Bring a pot of salted water to a boil and cook the orzo until tender but still firm to the bite. Drain and set aside.
5. In a large bowl, combine the cooked orzo with pesto sauce and toss to coat evenly.
6. Add the roasted zucchini to the pesto orzo and mix well.
7. Garnish with grated parmesan cheese, if desired.
8. Serve immediately.

Nutritional Information:

• Calories: Approx. 450 per serving (based on 8 servings)
• Fat: 20g
• Carbohydrates: 65g
• Protein: 12g
• Fiber: 4g (Based on standard nutritional values of ingredients)

Dish Characteristics:

• A fusion of Italian flavors with a roasted vegetable touch, this dish is a perfect blend of creamy pesto and crunchy roasted zucchini.
• The dish is hearty and filling, yet light and refreshing.
• It is vegetarian-friendly and can be easily customized to suit different dietary preferences.

User Comments:

1. "The combination of pesto and roasted zucchini was unexpected but absolutely delicious!" - John Doe, New York
2. "The dish was well-balanced and the pesto added a rich, creamy texture to the dish." - Jane Smith, San Francisco
3. "I loved the crunchiness of the roasted zucchini against the creamy orzo." - Michael Johnson, Los Angeles

Special Precautions and Tips:

• Use a good quality pesto sauce for best results.
• Adjust the amount of pesto based on your preference for creaminess.
• Make sure to cook the orzo until it's tender but not overcooked.
• For a vegetarian option, use vegetable stock instead of water to cook the orzo.