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Orzo with Summer Squash and Pesto

5.0(914)

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.

by Martha Rose Shulman

Open original recipe

Italian, MediterraneanDinner, Main Course

Servings

(4–5)

Total time

30 min

Calories / serving

323 kcal

Ingredients (8)

serves

1 tablespoon extra-virgin olive oilolive-oil
1 garlic clove, mincedgarlic
1 1/2 pounds zucchini or other summer squash, cut in 1/4-inch dice (about 4 cups)zucchini
2 teaspoons chopped fresh marjoram or mintmint
Salt and freshly ground pepper to tastesalt-and-pepper
10 ounces (1 1/3 cups) orzoorzo
1/3 cup basil or basil-mint pesto (1/2 batch)basil
Additional grated Parmesan or pecorino for serving

Instructions (2 steps)

01Bring 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.
02When 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.

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