Sautéed Vegetable Orzo

1 package orzo (rice-shaped) pasta
1 red onion or 2 shallots (the latter has a milder flavor), chopped
1 clove garlic, minced
2 portabello mushrooms, cubed
1 zucchini, cubed
3-4 fresh tomatoes, cubed
grated parmesan, cubed feta, or bocconcini (tiny mozzarella balls)
olive oil
1-2 T butter (adds flavor)
optional: chopped fresh basil, fresh lemon juice, chopped prosciutto (find with the specialty cheese & deli meats)

Cook orzo in boiling, salted water until toothsome (6-8 minutes). Drain and set aside in a large bowl or serving dish.

Heat olive oil & butter in a large skillet over medium heat. Add onion & garlic and sauté until fragrant. Toss in mushrooms and zucchini, cooking until desired tenderness is achieved (5-8 minutes).

Mix cooked veggies in with the pasta, adding the uncooked tomatoes. Blend in cheese and prosciutto (if using), adding more olive oil if needed to keep the pasta coated. Finish with a squeeze of lemon juice and garnish with basil.

Serve immediately or cover with foil & keep warm in a low oven. Enjoy!