Orzo with Summer Squash and Pesto
Published September 2, 2014
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 ½ pounds zucchini or other summer squash, cut in ¼-inch dice (about 4 cups)
2 teaspoons chopped fresh marjoram or mint
Salt and freshly ground pepper to taste
10 ounces (1 ⅓ cups) orzo
⅓ cup basil or basil-mint pesto (½ batch)
Additional grated Parmesan or pecorino for serving
Nutritional analysis per serving (4 to 5 servings)
49 grams carbs; 2 milligrams cholesterol; 323 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 4 grams fiber; 503 milligrams sodium; 10 grams protein; 5 grams sugar
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.
Very tasty. Added lemon zest and juice as others have suggested but otherwise stuck to the recipe. Using jarred pesto was an acknowledged moral failing and has damaged my sense of self worth but made for a quick and easy weeknight meal. Next time I will add more zucchini and perhaps other vegetables (mushrooms? peas?) to lighten it a little but it was great already served with a simple salad.
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.
I added pre cooked chicken sausage (Trader Joe’s garlic chicken sausage), mushrooms and extra garlic. Followed the recipe exactly with mint etc. it’s not the most exciting dish ever but nice enough and economical.
Make sure you check the cook time on your orzo! Mine said 5 minutes for al dente — the 9 listed in the recipe would’ve been way too long.
Add more garlic Add chili pepper flakes Add sausage cut in 1/4 (cook in paprika after boil) Paprika to taste For sure lemon juice (fresh)