Orzo With Summer Squash And Pesto Recipes

HEALTHY PESTO PASTA WITH VEGETABLES

Steps:

• BOIL ORZO AND GREEN BEANS: In a medium pot, bring water with a tablespoon of salt to a boil. Add orzo and boil for 5 minutes. Add green beans. Continue boiling for about 5 more minutes until orzo is soft and beans are tender, but both should still have a bit of 'bite' (al dente). Drain well, then add back to pot.
• FINISH THE DISH: Add chopped spinach to orzo in pot and toss well until slightly wilted. Add tomatoes, pesto and enough oil to achieve the consistency you like. Season with salt and pepper to taste. And mix in a squeeze of lemon or lime juice if you like. Transfer to a serving bowl. Garnish with goat cheese and/or Parmesan cheese. Serve immediately or at room temperature.

ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS

Steps:

• Cook orzo in a 4-5 quart pot of boiling salted water until al dente.
• Reserve 1/2 cup of cooking water.
• While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides.
• Then sauté shallot, stirring until golden, about 5 minutes.
• Add zucchini, yellow squash, salt, and pepper and sauté; stirring occasionally until vegetables are just tender, about 5 minutes.
• Remove from heat and stir in nuts, parsley, basil and zest.
• Add cooked orzo to skillet and stir gently.
• If mixture seems dry, moisten with some reserved pasta water.
• Season with salt & pepper.
• Serve warm or at room temperature.

ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS

Steps:

• Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
• While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
• Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.