Pesto Zucchini 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

PESTO ORZO WITH ROASTED ZUCCHINI



Pesto Orzo with Roasted Zucchini image

I made up this recipe after finding out the health benefits of orzo. This is really tasty and light at the same time, a great dinner dish that will leave you asking for more--thankfully, it tastes even better for lunch the next day!

Provided by Maristela

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 45m

Yield 4

Number Of Ingredients 10

2 medium zucchini, cut into 1-inch slices
5 tablespoons olive oil, divided
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
1 cup uncooked orzo pasta
1 cube vegetable bouillon
1 large Spanish onion, chopped
½ cup pesto sauce
8 cherry tomatoes, halved, or more to taste
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
  • Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
  • Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.

Nutrition Facts : Calories 535.6 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 32.8 g, Fiber 4.6 g, Protein 15.3 g, SaturatedFat 6.9 g, Sodium 334.6 mg, Sugar 5.6 g

ORZOTTO WITH ZUCCHINI & PESTO (ORZO RISOTTO)



Orzotto With Zucchini & Pesto (Orzo Risotto) image

This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day." Recipe was printed in the New York Times.

Provided by blucoat

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon pine nuts (optional)
1/2 garlic clove, finely chopped
1/2 cup firmly packed basil leaves
3 tablespoons extra virgin olive oil
1 tablespoon grated parmigiano-reggiano cheese
2 teaspoons grated pecorino romano cheese
salt & freshly ground black pepper
chili flakes
2 cups vegetable broth
3 tablespoons olive oil
1/3 cup chopped white onion
1 cup orzo pasta
1/2 cup white wine
salt
1/3 cup diced zucchini, generous
1/3 cup grated parmigiano-reggiano cheese

Steps:

  • For the pesto: In a small food processor or blender, combine pine nuts (optional), garlic and basil. Pulse to chop, then while continuing to pulse, slowly pour in the oil to make a chunky mixture; do not purée. Transfer to a small bowl, and add the Parmigiano-Reggiano and Pecorino Romano. Mix well, and season with salt, pepper and chili flakes to taste. Set aside.
  • For the orzotto: Place vegetable broth in a small saucepan and bring to a bare simmer. In another small saucepan, bring 2 cups of lightly salted water to a bare simmer. In a skillet over medium heat, combine 2 tablespoons olive oil and onion, and sauté until soft and translucent, 5 to 10 minutes. Add orzo and sauté until lightly toasted, 1 to 2 minutes. Add wine and sauté until evaporated. Season lightly with salt.
  • Add 1 cup hot broth and simmer, stirring constantly, until liquid is almost absorbed. Add 1 cup hot water and repeat. Continue to alternately add broth and water 1/2 cup at a time until orzotto is tender; total cooking time will be 16 to 20 minutes and all the broth or water may not be needed. The finished orzo should be golden yellow (add too much water and the flavor will be weak; add too much broth and the color will darken). Set aside finished orzo, cover and keep warm.
  • In a small skillet over medium heat, heat remaining 1 tablespoon olive oil and add zucchini. Sauté until lightly browned, about 5 minutes. Stir zucchini and 2 tablespoons pesto into the orzo (reserve any remaining pesto for another use). Add Parmigiano-Reggiano, stir until melted and adjust salt as needed. Serve immediately.

Nutrition Facts : Calories 402.8, Fat 23.1, SaturatedFat 4.3, Cholesterol 5.7, Sodium 140.1, Carbohydrate 34.7, Fiber 2.1, Sugar 1.8, Protein 9

ORZOTTO WITH ZUCCHINI AND PESTO



Orzotto With Zucchini and Pesto image

Provided by Elaine Louie

Categories     dinner, weekday, pastas, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon pine nuts, optional
1/2 clove garlic, finely chopped
1/2 cup firmly packed basil leaves
3 tablespoons extra virgin olive oil
1 tablespoon grated Parmigiano-Reggiano
2 teaspoons grated Pecorino Romano
Salt
freshly ground black pepper
Chili flakes
2 cups vegetable broth
3 tablespoons olive oil
1/3 cup chopped white onion
1 cup orzo
1/2 cup white wine
Salt
1/3 cup diced zucchini, generous
1/3 cup grated Parmigiano-Reggiano

Steps:

  • For the pesto: In a small food processor or blender, combine pine nuts (optional), garlic and basil. Pulse to chop, then while continuing to pulse, slowly pour in the oil to make a chunky mixture; do not purée. Transfer to a small bowl, and add the Parmigiano-Reggiano and Pecorino Romano. Mix well, and season with salt, pepper and chili flakes to taste. Set aside.
  • For the orzotto: Place vegetable broth in a small saucepan and bring to a bare simmer. In another small saucepan, bring 2 cups of lightly salted water to a bare simmer. In a skillet over medium heat, combine 2 tablespoons olive oil and onion, and sauté until soft and translucent, 5 to 10 minutes. Add orzo and sauté until lightly toasted, 1 to 2 minutes. Add wine and sauté until evaporated. Season lightly with salt.
  • Add 1 cup hot broth and simmer, stirring constantly, until liquid is almost absorbed. Add 1 cup hot water and repeat. Continue to alternately add broth and water 1/2 cup at a time until orzotto is tender; total cooking time will be 16 to 20 minutes and all the broth or water may not be needed. The finished orzo should be golden yellow (add too much water and the flavor will be weak; add too much broth and the color will darken). Set aside finished orzo, cover and keep warm.
  • In a small skillet over medium heat, heat remaining 1 tablespoon olive oil and add zucchini. Sauté until lightly browned, about 5 minutes. Stir zucchini and 2 tablespoons pesto into the orzo (reserve any remaining pesto for another use). Add Parmigiano-Reggiano, stir until melted and adjust salt as needed. Serve immediately.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 18 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 552 milligrams, Sugar 2 grams

SHRIMP ORZO PESTO



Shrimp Orzo Pesto image

This is one of my finest creations, made much easier by the frozen pre-cooked shrimp!

Provided by M. Kertello

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 3

Number Of Ingredients 12

8 ounces orzo pasta
1 tablespoon pesto, divided
3 tablespoons extra-virgin olive oil, divided
2 cups frozen cooked shrimp, thawed
½ cup diced red bell pepper
1 teaspoon capers
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.
  • Heat remaining 1 tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes.
  • Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.

Nutrition Facts : Calories 585.2 calories, Carbohydrate 58.9 g, Cholesterol 173.9 mg, Fat 24.4 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 4.9 g, Sodium 366 mg, Sugar 4.3 g

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