Roasted Corn and Tomato Bruschetta Orzo

If you’re looking for an easy summer pasta brimming with your favorite flavors of the season, look no further. Add this super simple weeknight pasta to your Meatless Monday recipe rotation.

INGREDIENTS

• 1 (1 pound) package DeLallo Orzo
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 3 ears of corn, shucked and kernels removed
• 1 (9.88-ounce) jar DeLallo Tomato Bruschetta, drained
• ½ pound sugar snap peas, blanched
• 3 green onions, white and green parts chopped
• DeLallo Imported Granino Cheese Wedge, grated

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain.
2. Heat oil is a sauté pan over medium heat. Add corn and cook until heated through, about 3-5 minutes. Add bruschetta to the pan and cook for another 3 minutes.
3. Transfer orzo to a large serving bowl. Add bruschetta mixture, peas and onions. Toss well to combine. Serve sprinkled with freshly grated cheese.