Orzo and Vegetables

 

Pasta, pasta, pasta! What could be more simple, yet fulfilling, than a hearty pasta dinner? What could also be better than an affordable, quick dinner, too? This simple recipe uses a small amount of ingredients, most of which can be picked up for probably less than $10 (minus the pecans, which are currently the second most expensive nut in the markets, behind macadamias). The recipe is basic enough that you can easily tweak it by adding more vegetables, herbs, other nuts, and lean cooked meats (like chicken breast or roasted shrimp). This is great for any meatless night you may have during the week. I know the recipe states "orzo" in the title, but for some dumb reason, my grocery store did not have any orzo on the shelves. So, the pasta shape you are seeing in the picture is the tiny pasta, acini de pepe. If you want a wine pairing for this meal, a good white wine would be your best bet, even if you add lean meat.

Orzo and Vegetables

2 cups orzo

2 - 3 tbsp. extra virgin olive oil

2/3 cup finely chopped onion

4 medium zucchini, cut into 2 x ½" pieces

2 cup fresh or frozen corn kernels

½ cup chopped pecans (if desired, you can toast them first)

1 tbsp. chopped fresh dill

Kosher salt

Freshly ground black pepper

Cook the orzo in a pot of boiling, salted water according to the package directions until al dente. Turn the orzo into a colander and set aside to drain.

Heat the oil in a large skillet. Add the onion and sauté until transparent. Add the zucchini, corn and ½ cup of water to the skillet. Cover and cook the veggies over medium heat about 5 minutes, or until just tender. Salt the vegetables lightly at this point - you don't want to cook out all the water from them before you mix in all the other ingredients.

Add the orzo, pecans and dill to the skillet and cook, stirring, until heated through. Stir in a little black pepper, about ¼ to ½ teaspoon.

Serve immediately on warmed plates and if desired, sprinkle with a little kosher salt and some fresh pepper.

Serves 4 - 6