VERY GREEN ORZOTTO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
- Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
- Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
- Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.
ORZO WITH ZUCCHINI
Orzo is paired with herby zucchini and crumbled feta for a meal or side that's great warm or at room temperature.
Provided by Food Network Kitchen
Time 30m
Yield 6-8
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta.
PESTO ORZO WITH ROASTED ZUCCHINI
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
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)
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
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
Provided by Elaine Louie
Categories dinner, weekday, pastas, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 17
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
ORZOTTO WITH PANCETTA & PEAS
Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family
Provided by Dani Mosley
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
- Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
- After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
Nutrition Facts : Calories 518 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2 milligram of sodium
ORZO WITH SUMMER SQUASH AND PESTO
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
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
More about "orzotto with zucchini and pesto recipes"
ZUCCHINI ORZO RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (9)Total Time 45 minsCategory Appetizer, Pasta, Side DishCalories 269 per serving
- Bring orzo, broth, and Italian seasoning to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender, adding more broth if needed.
- Once orzo is cooked, stir in tomatoes and pesto. Cover and rest 5 minutes. Stir in zucchini and 2 tablespoons parmesan cheese. Season with salt & pepper to taste.
ZUCCHINI ORZOTTO RECIPE | LAURA IN THE KITCHEN - INTERNET …
From laurainthekitchen.com
Servings 4
- In a shallow pan or large saucepan, add the oil, allow it to get nice and hot over medium high heat, add the zucchini and saute until they soften and develop some caramelized color, about 10 minutes (stirring often).
- Add the orzo, stir it around the zucchini cooking them together for about a minute, add the stock, bring to a boil, reduce the heat to medium and cook for about 10 to 15 minutes or until the orzo is fully cooked and it’s absorbed all the liquid.
ROASTED ZUCCHINI & PESTO RECIPE | EATINGWELL
From eatingwell.com
GROUND BEEF ZUCCHINI STIR FRY RECIPE WITH PESTO
From wholesomeyum.com
PEA, ZUCCHINI AND PESTO ORZO / RISONI | RECIPETIN EATS
From recipetineats.com
SUPER-EASY ZUCCHINI WITH PESTO - WHERE IS MY SPOON
From whereismyspoon.co
RECIPE: PESTO SHRIMP & ORZO WITH ZUCCHINI
From blueapron.com
CALABACITAS A LA MEXICANA RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
Author Jacqueline Tris for Food Network KitchenSteps 3Difficulty Easy
ZUCCHINI SPAGHETTI WITH SHISHITO PESTO SAUCE! EASY AND DELICIOUS …
From youtube.com
CHICKPEA ORZO PESTO PASTA SALAD RECIPE | BARILLA
From barilla.com
RECIPE: ORZOTTO WITH ZUCCHINI AND PESTO - THE NEW YORK TIMES
From nytimes.com
EASY ZUCCHINI PESTO RECIPE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
25 ORZO DINNERS YOUR FAMILY WILL LOVE - ALLRECIPES
From allrecipes.com
PESTO ORZO PASTA SALAD WITH ZUCCHINI, GOAT CHEESE, AND TOMATOES
From bakerbynature.com
ORZOTTO WITH ZUCCHINI AND PESTO | DRUPAL APICIUS
From willdonovan.com
ORZOTTO WITH ZUCCHINI AND PESTO RECIPE - NYT COOKING
From cooking.nytimes.cf
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love