Description
Pesto Zucchini Orzo with Charred Sweet Corn is a vibrant and flavorful dish that captures the essence of summer. This delightful recipe showcases tender orzo pasta tossed with smoky charred zucchini and sweet corn, all coated in a rich basil pesto sauce. Perfect for summer gatherings or a cozy weeknight dinner, this meal is versatile enough to be served as a satisfying vegetarian main or as a side to grilled meats. With its creamy texture and fresh ingredients, it’s sure to impress family and friends alike!
Ingredients
Scale
- 3 medium ears sweet corn
- 2 medium zucchinis
- 1 lb uncooked orzo pasta
- 1/2 cup heavy whipping cream
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper
Instructions
- Grill the corn and zucchini over medium-high heat until charred, about 10 minutes.
- Cut the corn off the cob and cube the zucchini.
- In a large skillet, melt butter and sauté shallots for a few minutes before adding garlic and orzo.
- Stir in broth, bring to a simmer, and cook until orzo is tender (10-15 minutes).
- Mix in charred vegetables, cream, pesto, Parmesan, salt, and pepper until well combined.
- Serve warm with extra Parmesan and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg