Orzo with Summer Squash and Pesto

Name: Orzo with Summer Squash and Pesto
Total time: 30 min
Yield: Serves 4 to 5
Cuisine: italian, mediterranean
Ingredients: 1 tablespoon extra-virgin olive oil; 1 garlic clove, minced; 1 1/2 pounds zucchini or other summer squash, cut in 1/4-inch dice (about 4 cups); 2 teaspoons chopped fresh marjoram or mint; Salt and freshly ground pepper to taste; 10 ounces (1 1/3 cups) orzo; 1/3 cup basil or basil-mint pesto (1/2 batch); Additional grated Parmesan or pecorino for serving

By Martha Rose Shulman

Total Time: 30 minutes
Rating: 5(830)
Comments: Read comments

There’s still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren’t much bigger than the grains of orzo.

Featured in: Bright Green Pesto That Won’t Fade

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Ingredients

Yield:Serves 4 to 5

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

Ingredient Substitution Guide

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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.

Ratings

5 out of 5

830 user ratings

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Comments

Ben3 years ago

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.

davers7 years ago

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.

Eve7 years ago

add lemon zest & ground pepper

Monique4 months ago

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.

Caryn5 months ago

Added chicken sausage and peas. Peas unnecessary, use more zucchini

Richard8 months ago

Doubled the amount of basil pesto. Added 1/3 cup toasted pine nuts Added some garlic powder Great dish!

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