One-Pot Pesto and Zucchini Orzo
The end of summer is the perfect time to use up the last of your garden zucchini. Add them to this orzotto recipe, in collaboration with Classico, a cross between an orzo dish and a risotto, with chicken broth, Parmesan cheese and pesto. The result is a pasta dish coated in a creamy sauce, garnished […]
Ingredients
- 2 zucchini, grated
- 2 tbsp (30 ml) olive oil, plus more for serving
- 1/2 lb (225 g) orzo
- 2 garlic cloves, finely chopped
- 3 cups (750 ml) vegetable broth
- 3/4 cup (55 g) fresh Parmesan cheese, grated
- 1/4 cup (60 ml) store-bought pesto, plus more for serving
- 1 cup (140 g) cherry tomatoes, halved
- 1/3 cup (50 g) green olives, pitted and chopped
- Parmesan cheese shavings, for serving
Instructions
- In a large, deep skillet over medium-high heat, cook the zucchini in the oil for 8 minutes or until the liquid has completely evaporated. Season with salt and pepper.
- Add the orzo and garlic to the skillet. Continue to cook for 1 minute while stirring. Add the broth. Bring to a boil. Simmer for 8 to 10 minutes or until the orzo is tender and almost all of the liquid has been absorbed, stirring a few times. Add more broth as needed. Remove from the heat.
- Stir in the Parmesan and pesto. Adjust the seasoning. Add the tomatoes and olives. Mix gently.
- Serve the orzo in shallow bowls. Garnish with Parmesan shavings and more pesto. Drizzle with oil. Serve immediately.
The end of summer is the perfect time to use up the last of your garden zucchini. Add them to this orzotto recipe, in collaboration with Classico, a cross between an orzo dish and a risotto, with chicken broth, Parmesan cheese and pesto. The result is a pasta dish coated in a creamy sauce, garnished with cherry tomatoes and green olives. This meal comes together quickly and everyone around the table will be happy.