This easy One Pot Orzo with Corn, Tomatoes, and Zucchini recipe is a delicious way to enjoy all the summer produce as the season nears its end. I picked up cartons of cherry tomatoes from a local farmstand and knew I wanted to make this dish to celebrate the end of summer. Prepared alongside farmers market corn and summer zucchini we got in our CSA box, this turned out so good. The flavors are perfect for this easy pasta recipe and come together in just under 30 minutes for an easy meal for busy weeknights.
The Magic of One-Pot Pastas (Including Orzo)
There is a lot to love about a good one-pot pasta. First, we're just using the one large skillet. A high-sided skillet works really well here given the need for our liquid and pasta to cook with the vegetables. It all needs to fit comfortable to cook well. Using one-pot for this orzo pasta recipe means fewer dishes to wash. I know we can all deeply appreciate that!
Ingredients for this One-Pot Orzo with Corn, Tomatoes, and Zucchini
This vegetarian main course is ready in less than 30 minutes capitalizing on all the summer produce for a proper summer send off. Here's what we'll need for this one pot orzo recipe:
- Fresh Corn: Summertime corn is in abundance and these sweet corn kernels offer the perfect crunch complimenting the flavors of this dish. If fresh corn is no longer available, 2 cups of frozen corn kernels will work here too.
- Grape or Cherry Tomatoes: The tomatoes help in creating a savory sauce that works well for this one-pot pasta. Using whichever tomatoes you can find, quarter or halve them depending on their size.
- Zucchini: Tender zucchini is in peak season right now and is a wonderful addition to this dish. You can use yellow summer squash like paddy pan or any medium zucchini. When diced, it should yield close to two cups. When dicing our vegetables, keep them uniform with the size of the corn kernels and orzo. This helps the dish cook evenly within the cooking time.
- Dried Orzo Pasta: This short pasta is perfect for this dish. It will cook in less than 10 minutes absorbing all the delicious sauce elements. You can use whole wheat orzo, your favorite gluten-free orzo, or a different small pasta shape. Macaroni, orecchiette, and pipe rigate are other little pasta shapes that can work in this type of pasta dish. We want a smaller pasta shape to help with the cooking time. It also helps in absorbing the liquid in this one-pot pasta. If using a larger pasta shape, like penne or rigatoni, opt to cook the pasta separate from the vegetables.
- Broth of Choice: We're using chicken stock here but vegetable broth is a good substitute. You can also use 2 and a half cups water instead.
- Heavy Cream: This is definitely optional but helps to create a creamy sauce that makes the dish taste heavenly.
- Grated Parmesan Cheese: I love a good parmesan orzo. Finishing the dish with a generous grate of parmesan cheese adds great flavor. It also adds to the creamy sauce for this pasta or wonderful side dish.
- Fresh Basil: This summertime herb is a simple way to add impactful flavor to our pasta dish. I tear the leaves to save time chopping. I also personally love seeing big flecks of green. You can also julienne the basil too for smaller pieces.
Preparing the One-Pot Orzo with Corn, Tomatoes, and Zucchini
Preparing this One-Pot Orzo with Corn, Tomatoes, and Zucchini takes less than 30 minutes. Here's how we make it:
- First, heat 3 tablespoons olive oil over medium heat in a large high-sided skillet or sauté pan. Add the spring onion and sauté for 1 minute until just fragrant.
- Next, add the corn kernels and season with kosher salt and ground black pepper. Allow corn to cook for 1-3 minutes, stirring often. Add the squash and tomatoes and cook for another 3-4 minutes until the vegetables soften and the tomatoes begin to release their juices.
- Add the orzo and stir everything together before adding the broth or water. Give the vegetables and orzo a final mix and season with kosher salt, pepper, and red pepper flakes to taste. Cover and simmer for about 8 to 10 minutes until the orzo has absorbed the liquid and is bite tender.
- During the last 2 minutes of cooking, add the heavy cream and stir to combine. Remove from heat and add the grated parmesan and torn basil leaves.
More Easy Weeknight Pastas
Easy weeknight pastas have a special place at our seasonal dinner table. Ready in minutes and packed with flavor, they're a wonderful option for busy days. Here are a few more of our seasonal favorites to try:
- 30 Minute Pasta with Robust Heirloom Tomato Sauce
- Easy Weeknight Pasta with Sautéed Fava Beans and Mint
- Sausage and Ricotta Pasta Bake
Easy One Pot Orzo with Corn, Tomatoes, and Zucchini
Equipment
- 1 high-sided skillet a 3-quart sauté pan works really well here
Ingredients
- ½ pound dried orzo about 8 ounces or 1 cup
- 3 tablespoons olive oil
- 2 ears corn kernels removed, about 2 cups
- 2 large spring onion ends trimmed and thinly sliced on the diagonal
- 1 large paddy pan squash finely diced
- 2 cups cherry or grape tomatoes halved or quartered
- Pinch of red pepper flakes
- Kosher salt and pepper
- 2.5 cups chicken broth veggie broth, or water
- ½ cup Heavy cream
- ½ cup grated parmesan
- ¼ cup torn basil leaves
Instructions
- Heat 3 tablespoons olive oil over medium heat in a large high-sided skillet or sauté pan. Add the spring onion and sauté for 1 minute until just fragrant.
- Add the corn kernels and season with kosher salt and ground black pepper. Allow corn to cook for 1-3 minutes, stirring often. Add the squash and tomatoes and cook for another 3-4 minutes until the vegetables soften and the tomatoes begin to release their juices.
- Add the orzo and stir everything together before adding the broth or water. Give the vegetables and orzo a final mix and season with kosher salt, pepper, and red pepper flakes to taste. Cover and simmer for about 8 to 10 minutes until the orzo has absorbed the liquid and is bite tender.
- During the last 2 minutes of cooking, add the heavy cream and stir to combine. Remove from heat and add the grated parmesan and torn basil leaves.
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