One Pot Zucchini and Corn Orzo
Simple one pot zucchini and corn orzo pasta, summery dinner side dish that can be served with any protein.
Servings: 6 people
Ingredients
- 2 tablespoon unsalted butter
- 3 small zucchini cut into half moons
- 4 cloves garlic minced
- 1 cup orzo pasta
- 3 ears of corn about 2 cups frozen
- 2 ½ cups chicken or vegetable broth
- 1 cup cream, half & half or milk depending on preference
- kosher salt & black pepper to taste
- squeeze of lemon & some basil to garnish
Instructions
- Brown the zucchini: In a large pot, melt 2 tbs of butter over medium high heat. Add the zucchini & toss to coat in the butter. Then let it cook without touching 5-8 minutes until one side starts to caramelize. They may not all touch the bottom of the pan and that's okay!
- Add Garlic & Orzo: Toss again and then, add the minced garlic, toss and cook until fragrant. About 30-60 seconds, the garlic will smell very fragrant! Next add the orzo and toss again. Let it toast for about a minute.
- Cook the orzo: Add 2.5 cups chicken broth and a pinch more of salt to season the pasta if your broth is low sodium. Bring to boil until orzo is al dente and most of the liquid is absorbed (usually about 8-10 minutes).
- Finish with cream and corn: Next, stir in the corn kernels and cream or milk. Cook for another 2-3 minutes, stirring often until everything thickens and liquid continues to be absorbed. Season to taste with salt and fresh black pepper. Spoon into bowls and finish with a squeeze of lemon and fresh basil or even some fresh parmesan.
Notes
*I LOVE to use fresh corn kernels. It just cooks and adds fresh, crunchy texture. But you may use frozen corn kernels as well. Just add them in frozen.
*I have made this using heavy cream, milk and half an half. I usually just use what I have on hand and love all variations. For a creamier, creamed corn kind of recipe, use the heavy cream or half and half. For a lighter, more pasta-y focused, use milk.
*I have made this using heavy cream, milk and half an half. I usually just use what I have on hand and love all variations. For a creamier, creamed corn kind of recipe, use the heavy cream or half and half. For a lighter, more pasta-y focused, use milk.
Nutrition
Calories: 81kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 371mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 0.3mg