Orzo with Summer Squash and Pesto
Ingredients
-
1
tablespoon extra-virgin olive oil
-
1
garlic clove, minced
-
1 ½
pounds zucchini or other summer squash, cut in 1/4-inch dice (about 4 cups)
-
2
teaspoons chopped fresh marjoram or mint
-
Salt and freshly ground pepper to taste
-
10
ounces (1 1/3 cups) orzo
-
⅓
cup basil or basil-mint pesto (1/2 batch)
-
Additional grated Parmesan or pecorino for serving
Preparation
- 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.
-
448 calories; 18
grams fat; 3 grams saturated fat; 4 grams polyunsaturated fat; 11 grams
monounsaturated fat; 5 milligrams cholesterol; 60 grams carbohydrates; 4
grams dietary fiber; 101 milligrams sodium (does not include salt to
taste); 14 grams protein
-
359 calories; 14
grams fat; 3 grams saturated fat; 3 grams polyunsaturated fat; 8 grams
monounsaturated fat; 4 milligrams cholesterol; 48 grams carbohydrates; 3
grams dietary fiber; 81 milligrams sodium (does not include salt to
taste); 11 grams protein
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