Creamy Corn and Zucchini Orzo
A bright and comforting pasta dish that makes the most of fresh summer vegetables.
dailyrecipesbook.comSummer always brings a surplus of fresh zucchini and sweet corn. This creamy orzo is the perfect way to use them up, turning simple ingredients into a cozy meal that feels light but satisfying.
If you have fresh corn on the cob, I highly recommend cutting it off yourself for the best flavor. A little splash of heavy cream at the end ties everything together beautifully.
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium zucchini, diced small
- 2 ears fresh sweet corn, kernels cut off
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- 1
Heat the olive oil and butter in a large skillet over medium heat.
- 2
Add the minced shallot and cook for about two minutes until it starts to soften.
- 3
Stir in the diced zucchini and corn kernels, cooking for another five minutes until the zucchini is tender.
- 4
Add the garlic and dry orzo to the pan, stirring for one minute to lightly toast the pasta.
- 5
Pour in the broth and bring the mixture to a gentle simmer.
- 6
Reduce the heat to low and cover the skillet, then let it cook for about ten minutes or until the orzo is tender and most of the liquid is absorbed.
- 7
Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- 8
Season with salt and pepper to taste, then top with fresh basil before serving.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the pasta gets too thick when you reheat it, just add a tiny splash of milk or water to make it creamy again.
Made this recipe? Let us know how it went.
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