Orzo with Summer Squash and Pesto
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil
- 1garlic clove, minced
- 1½pounds zucchini or other summer squash, cut in ¼-inch dice (about 4 cups)
- 2teaspoons chopped fresh marjoram or mint
- Salt and freshly ground pepper to taste
- 10ounces (1⅓ cups) orzo
- ⅓cup basil or basil-mint pesto (½ batch)
- Additional grated Parmesan or pecorino for serving
Nutritional analysis per serving (5 servings)
323 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 10 grams protein; 503 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
- Step 2
When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.
Private Notes
Comments
This dish can be easily elevated with artichoke hearts and frozen peas. Add them about five minutes apart, after the squash has begun to soften. A squeeze of lemon may be necessary to brighten everything up. Works wonderfully with orecchiette as well.
Added some chicken apple sausage for optional meat. It helped to bring some extra flavors into this dish. If I were doing it without the meat I would add a little lemon zest to make it pop more, and pepper is a must when cooking the zucchini. Great recipe. Would definitely recommend.
add lemon zest & ground pepper
OMG, SOOOOOOOO good! I added a chicken feta/spinach sausage, sliced into rounds and sauteed. Fresh mint, pesto, zucchini and yellow summer squash, plus onion, all garden-fresh. Served with fresh-diced garden Roma tomato over the top and more cheese. *chef's kiss* Fresh, cracked pepper is a MUST, over a sprinkle of Italian cheeses, and a sprinkle of chiffonade basil. It's just So. Doggone. Good!!! I'll be making this over and over this summer! Great suggestion to add artichoke hearts and peas!
Really light on flavor. Can use more salt or other seasoning.
So so good- greater than the sum of its parts! Used a jar of store-bought pesto, and added the end of a bag of frozen peas plus a handful of radishes. Really delicious.