Zucchini Pesto Orzo: 15-Minute Summer Dream!
Quick and easy pesto orzo with fresh zucchini, garlic, and onion makes a delightful 15-minute summer meal.
Ingredients
- 2/3 cup risoni
- 1 tbsp olive oil
- 2 1/2 tbsp basil pesto
- 1 small onion, diced
- 1 garlic clove, crushed
- 3 cups zucchini, diced
- 1 cup frozen peas, preferably defrosted
- 1/4 tsp salt
- Black pepper
- Parmesan cheese, freshly grated
Instructions
- Bring 8 cups of water to a boil in a large saucepan.
- Add risoni and cook for 4 minutes, then add peas and cook for 1 minute more until al dente.
- Reserve 1/2 cup of pasta water, then drain risoni and peas.
- Heat olive oil in a fry pan over medium-high heat.
- Add garlic and onion; sauté for 1 minute until softened.
- Add zucchini and sauté for 2-3 minutes until tender and lightly golden.
- Stir in pesto, drained risoni and peas, reserved pasta water, salt, and pepper. Simmer for 1 minute until liquid is absorbed.
- Serve immediately, garnished generously with freshly grated Parmesan cheese.
Notes
- Use a good quality basil pesto for the best flavor.
- Don't overcook the orzo in the initial boil; it finishes in the pan.
- For a richer dish, add a splash of cream with the pesto. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the orzo in the initial boil; it finishes in the pan.
- For a richer dish, add a splash of cream with the pesto. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.