Description
A delicious and vibrant dish featuring orzo pasta, zucchini, and charred sweet corn, all tossed in fresh basil pesto.
Ingredients
- 2 cups orzo pasta
- 1 medium zucchini, diced
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup fresh basil pesto
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sweet corn and cook for about 5-7 minutes, stirring occasionally, until the corn is charred and slightly caramelized.
- Add the diced zucchini to the skillet with the corn and sprinkle with garlic powder, salt, and pepper. Sauté for an additional 3-4 minutes until the zucchini is tender but still crisp.
- Reduce the heat to low and add the cooked orzo to the skillet. Pour in the basil pesto and toss everything together until well combined and heated through.
- If desired, stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with more salt and pepper if needed.
- Serve warm, garnished with fresh basil leaves.
Notes
- For a protein boost, add grilled chicken or chickpeas to the dish.
- Substitute the zucchini with other vegetables like bell peppers or spinach for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg