Description

With roasted squash and zucchini and peas, this Parmesan orzo is a simple pasta recipe that’s full of vegetables.

Ingredients

Scale

For squash & zucchini
2 medium zucchini, diced
2 medium yellow squash, diced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
For orzo
1 tablespoon olive oil
1/2 small white onion diced
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup orzo
2 cups low-sodium vegetable broth
3/4 cup peas (fresh or frozen)
1/2 cup grated Parmesan
2 tablespoons minced chives

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Instructions

Toss the zucchini and squash with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper on a sheet pan. Spread into a single layer. Roast for 25-30 minutes until lightly golden at the edges.
In a large sauté pan or skillet, warm the olive oil over medium high heat. Sauté the onions until they start to soften, about 4-5 minutes.
Stir in the garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, cooking until fragrant, about 1 minute.
Stir in the orzo, coating in the sautéed onions and toasting for 1 minute.
Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 8-10 minutes until the orzo has absorbed most of the broth and it is al dente.
Remove the pan from the heat and stir in the peas and Parmesan. If you are using frozen peas, they will quickly thaw and warm up.
Fold in the roasted squash and zucchini and chives.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days. You can warm them in the microwave. Or eat them cold as a salad and you can add greens such as arugula or spinach.

You can use this method of cooking orzo in broth and swap out the vegetables to something else depending on what you have in your kitchen. Roasted tomatoes, sautéed mushrooms and roasted butternut squash are all great options. If you want greens, you can fold baby spinach into the orzo after you stir in the Parmesan.

Keywords: parmesan orzo, squash and zucchini recipes