Minted Squash Orzo Recipes

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ORZO WITH SUMMER SQUASH AND PESTO



Orzo with Summer Squash and Pesto image

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.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield Serves 4 to 5

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 500 milligrams, Sugar 5 grams

BUTTERNUT SQUASH ORZO



Butternut Squash Orzo image

When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.

Provided by SJG3483

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups diced peeled butternut squash (1/2-inch dice)
4 cups vegetable broth
1 cup orzo pasta (rice-shaped pasta)
1/2 cup freshly grated parmesan cheese
2 tablespoons chopped fresh basil
salt and pepper

Steps:

  • In a deep skillet, melt butter with oil over medium-high heat.
  • Add onion and cook for about 6 minutes, or until tender and starting to brown.
  • Add garlic and cook for 30 seconds.
  • Add squash and stir.
  • Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
  • While it is simmering, bring the remaining broth to a boil.
  • Add orzo and cook for about 8 minutes, until cooked al dente.
  • Drain any excess liquid.
  • Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
  • Pour into a bowl and toss with basil and cheese.
  • Add salt and pepper to taste.

MINTED SQUASH-ORZO SALAD



Minted Squash-Orzo Salad image

Provided by Claire Robinson

Time 30m

Yield 8 servings

Number Of Ingredients 7

Kosher salt
1 1/2 cups orzo pasta
4 tablespoons garlic-flavored olive oil
1 large yellow squash, quartered lengthwise and thinly sliced
Freshly ground pepper
6 ounces crumbled feta cheese (about 1 1/4 cups)
3/4 cup fresh mint leaves, chopped, plus more for topping

Steps:

  • Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook as the label directs. Drain in a colander and rinse under cold water until cool. Drain, shake off the excess water and transfer to a large bowl.
  • Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes. Remove from the heat and cool to room temperature.
  • Add the squash to the bowl with the orzo. Stir in three-quarters of the feta, the mint, the remaining 2 tablespoons garlic olive oil, and salt and pepper to taste. Top with the remaining feta and more mint.

Nutrition Facts : Calories 249 calorie, Fat 8.5 grams, SaturatedFat 4 grams, Cholesterol 19 milligrams, Sodium 361 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 9 grams, Sugar 4 grams

MINTED SQUASH ORZO



Minted Squash Orzo image

Provided by Claire Robinson

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 cup dried orzo pasta
1/4 cup garlic flavored olive oil, divided
1 large yellow squash, about 8 ounces, quartered lengthwise and sliced
Kosher salt and freshly cracked black pepper
4 ounces feta cheese, crumbled
1/2 cup fresh mint leaves, chopped, plus more for garnish

Steps:

  • Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook for 8 minutes; pasta will be slightly undercooked. Reserve 1/2 cup of the cooking water, then drain the orzo in a colander in the sink.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper, to taste, and cook, stirring occasionally, until beginning to brown and soften, about 4 minutes. Reduce the heat to medium-low, and add the cooked orzo and cooking water. Bring to a simmer and stir in 3/4 of the feta; season with salt and pepper. Cook until the water is absorbed, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil and mint.
  • Transfer to a serving platter and sprinkle the remaining feta over the top and garnish with additional chopped mint.

MINTED SQUASH ORZO



MINTED SQUASH ORZO image

Categories     Pasta     Side     Vegetarian

Yield 4 servings

Number Of Ingredients 6

1 cup dried orzo pasta
1/4 cup garlic flavored olive oil, divided
1 large yellow squash, about 8 ounces, quartered lengthwise and sliced
Kosher salt and freshly cracked black pepper
4 ounces feta cheese, crumbled
1/2 cup fresh mint leaves, chopped, plus more for garnish

Steps:

  • Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook for 8 minutes; pasta will be slightly undercooked. Reserve 1/2 cup of the cooking water, then drain the orzo in a colander in the sink. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper, to taste, and cook, stirring occasionally, until beginning to brown and soften, about 4 minutes. Reduce the heat to medium-low, and add the cooked orzo and cooking water. Bring to a simmer and stir in 3/4 of the feta; season with salt and pepper. Cook until the water is absorbed, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil and mint. Transfer to a serving platter and sprinkle the remaining feta over the top and garnish with additional chopped mint.

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