Easy One Pot Orzo with Tomatoes, Corn & Zucchini
Servings: 3 -4
Get this easy one pot orzo with tomatoes corn and zucchini on the table in just 30 minutes! A tasty pasta recipe celebrating summer produce.
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Ingredients
- 2 tbsp butter
- 1 medium zucchini, chopped into 1/2 inch pieces (about 2 cups)
- 1 1/2 cups baby tomatoes
- 1 cup corn (from about 2 ears of corn)
- 3 garlic cloves, minced
- 1 tsp salt
- 3/4 tsp dried oregano
- 1/4 tsp pepper
- 2 3/4 cups vegetable broth
- 1 cup dried orzo
- 1/2 cup shredded parmesan cheese
- handful fresh basil leaves (about 1/4 cup)
- squeeze lemon juice
Instructions
- Melt 2 tbsp butter in a high-sided skillet or pot over medium-high heat.
- Once melted, add the chopped zucchini and turn to medium heat. Cook for 5-6 minutes, getting some of the zucchini browned.
- Add in the tomatoes and corn, cook for about 2-3 minutes until the tomatoes start to soften (cover the pot so they soften quicker).
- Stir in the minced garlic, salt, dried oregano and pepper and cook for 2-3 minutes until fragrant.
- Add in the broth and turn up to high heat to bring a boil. Pour the orzo into the pot and stir into the broth. Keep at a simmer on medium / medium-low heat and cover the pot. Stir every 3-4 minutes to keep the orzo from sticking to the bottom of the pot. Cook for about 10-12 minutes or until most of the liquid is absorbed and the orzo is cooked to your liking.
- If you find the orzo is too dry, add a ¼ cup broth at a time, stir and cook until your desired consistency is reached.
- Once fully cooked, remove the pot from the heat, add a squeeze of lemon juice and stir in the parmesan cheese and fresh basil. Serve immediately with more parmesan cheese and fresh basil if desired.
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