Orzo with Zucchini, Tomatoes, and Goat Cheese

Ingredients

• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes diced with garlic and oregano canned
• 0.3 cup parsley fresh minced
• 1  garlic clove minced
• 2 ounces goat cheese crumbled
• 1 tablespoon olive oil divided
• 16 ounce orzo pasta) (rice-shaped
• 2 ounces parmesan cheese fresh grated
• 7 ounce roasted bell peppers diced red drained
• 0.5 teaspoon salt 
• 2 medium zucchini thinly sliced quartered
• 1 teaspoon or dried fresh minced
• 1 teaspoon or dried fresh minced

Equipment

• frying pan
• dutch oven

Directions

1. Cook the pasta in a Dutch oven according to package directions, omitting salt and fat.
2. Drain, and toss with 2 teaspoons olive oil.
3. Heat 1 teaspoon oil in pan over medium heat.
4. Add zucchini; cook 7 minutes, stirring frequently.
5. Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers). Cook 5 minutes or until thoroughly heated.
6. Remove from heat; stir in pasta and cheeses.