One-Pot Orzo With Tomatoes, Corn and Zucchini

By Lidey Heuck

Updated August 25, 2021

  • Bryan Gardner for The New York Times. Food Stylist: Lish Steiling.
Media 1 of 1
Total Time
45 minutes
Rating
5(4,434)
Comments
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This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season’s produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they’ve collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

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Ingredients

Yield:4 to 6 servings

  • 3 tablespoons olive oil

  • 1 Vidalia or yellow onion, chopped

  • 1 ½ teaspoons kosher salt, plus more for seasoning

  • Black pepper, to taste

  • 1 medium zucchini (about 8 ounces), halved lengthwise, seeded and ½-inch diced

  • 3 garlic cloves, minced

  • 2 pints cherry tomatoes, halved

  • ⅓ cup torn fresh basil leaves, plus more for serving

  • ¼ teaspoon red-pepper flakes, plus more to taste

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon tomato paste

  • 1 ¼ cups orzo

  • Kernels from one ear of corn (about ½ cup)

  • 1 cup torn or medium-diced fresh mozzarella (about 5 ounces)

  • ¼ cup grated Parmesan

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

27 grams carbs; 23 milligrams cholesterol; 283 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 3 grams fiber; 571 milligrams sodium; 12 grams protein; 7 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

  1. Step 1

    Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.

  2. Step 2

    Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.

  3. Step 3

    Add 2 ½ cups water and bring to a simmer over medium heat. Add the orzo, corn, and ½ teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look “saucy” as it cooks; if at any point it looks dry, add another ¼ cup water.

  4. Step 4

    Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.

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Ratings

5 out of 5
4,434 user ratings
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Comments

Evan

Tasty & straightforward. Used far less water than called for, as the tomatoes released a lot of liquid. Instead added small amounts of water as necessary, ala risotto; orzo took slightly longer to cook as a result (~15 min). Also, being opposed to soggy stewed zucchini (22+ minutes?!), I elected to add that ingredient along with the corn and orzo. Turned out perfect—tender, but with just a little bit of tooth.

ted

Tana has neither the heart nor the gumption to handle additional parmesan. but i do and it was great

Aaron

This was very tasty, but following the recipe as written it was much wetter than I expected (almost stew like). I’d cut the water down a bit and add as needed and also add the cheeses for serving if you’re keeping for leftovers (you’ll have leftovers).

Bj

Suggestion: don’t omit the Parmesan. It is there to balance out the sweet with a punch of umami. It was far too sweet without. My wife HATES cheese, especially hard cheeses, and she liked it with the parm.

Juli Seaman

This was excellent. I made it for a dinner party and it was very well received. I cooked the zucchini initially and then took it out. I added that back in at the finish so it still had structure to it (didn't want mushy zucchini). I used feta instead of mozzarella.

stacy

I followed other reviewers’ lead and doubled the zucchini, adding it with the corn instead of at the beginning to avoid it getting mushy, reduced the amount of water to 1 cup, and skipped the mozzarella. It was so summery and delicious, will be making again! Would go great with grilled shrimp or chicken.

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