Easy Zucchini Orzo with Basil
This creamy zucchini orzo is a fun risotto-like pasta dish that can be served as either an entree or a side. Plenty of grated zucchini is cooked down until jammy and tossed with orzo, Parmigiano and basil for a luscious, comforting bite. It’s a fast and weeknight-friendly meal that’s great for summer when zucchini is plentiful!
Servings: 4
Calories: 554kcal
Ingredients
- ¼ cup extra virgin olive oil plus more for drizzling
- 2 zucchini medium , about 1 ½ lbs, coarsely grated
- 3 garlic cloves finely chopped
- kosher salt
- black pepper freshly cracked
- 12 oz orzo pasta
- 1 cup Parmigiano Reggiano cheese finely grated
- 1 teaspoon lemon zest freshly grated
- 1 cup fresh basil leaves cut into fine chiffonade
Instructions
- Bring a large pot of salted water to a boil.
- Place a pan over medium heat and add the olive oil and garlic. Cook for about 1 minute, just until fragrant, then add the zucchini along with a good pinch of salt and pepper.¼ cup extra virgin olive oil, 2 zucchini, 3 garlic cloves, kosher salt, black pepper
- Sauté for 8-10 minutes, stirring often, until the zucchini cooks down, releases its water, and becomes soft and concentrated in flavor.
- Cook the orzo in the boiling water until just shy of al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain.12 oz orzo pasta
- Add the drained orzo back to the large pot with the zucchini. Add a splash of the reserved pasta water and stir vigorously, until it reaches a light, creamy consistency, about a minute.
- Remove from the heat, then stir in the cheese, lemon zest, and plenty of black pepper, mixing vigorously.1 cup Parmigiano Reggiano cheese, 1 teaspoon lemon zest
- Add the basil, then taste and adjust with more salt, pepper or lemon zest. Then, stir in an extra splash of pasta water to achieve a nice consistency.1 cup fresh basil leaves
- Spoon into bowls, drizzle with a little bit of olive oil, then serve with extra cheese, basil and black pepper on top.
Notes
- Make sure the garlic doesn’t brown too much or it can make the dish bitter.
- Don’t rush cooking the zucchini, it needs time to soften and concentrate in flavor.
- Only use good quality, real Parmigiano Reggiano or Grana Padano so the cheese incorporates properly. Lower quality cheese will seize up and get stringy rather than blend into the dish.
- Always add cheese off of the heat to prevent it from clumping.
- Pasta water is the key to a silky texture, so add it gradually until it looks just right.
Nutrition
Calories: 554kcal | Carbohydrates: 68g | Protein: 22g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 414mg | Potassium: 496mg | Fiber: 4g | Sugar: 5g | Vitamin A: 708IU | Vitamin C: 20mg | Calcium: 345mg | Iron: 2mg
