Easy One Pot Orzo with Corn, Tomatoes, and Zucchini
Celebrate all the flavors of summer with this one-pot pasta using orzo, corn, cherry tomatoes, and summertime zucchini. Perfect for an easy weeknight meal.
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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