My inspiration for this meal, again, came from our farm stand stop on the way home from Georgia. I picked up a basket of yellow crookneck squash (the kind most people in the South have to give away) and planned a quick vegetarian supper. I based my recipe on this orzo from epicurious.com but substituted ricotta (which I had on hand) for the cream.
This recipe is a good foundation for (almost) any surplus of seasonal vegetables—leeks, spinach, winter squash, broccoli, tomato, and peas would all work well. And it took so little brain power and time to execute, I’m sure I’ll return to some variation soon.
Creamy Orzo with Yellow Squash and Mushrooms
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/4 cup diced onion
1 1/2 pounds yellow crookneck squash, split lengthwise and chopped
1/2 pound small cremini mushrooms, quartered
2 cloves garlic, minced
2 cups orzo pasta
1/2 cup ricotta cheese
1/2 cup Parmesan cheese
1/4 chopped chopped fresh parsley
1/3 cup toasted pine nuts
Salt and pepper
Instructions
Heat butter and olive oil on medium-high heat in a large frying pan. Add onion and sweat, 1 to 2 minutes. Add squash, cooking for 5 minutes. Next, stir in mushroom quarters and garlic, and cook about 5 minutes more. Season with salt and pepper.
Meanwhile, bring a large pot of salty water to a boil. Pour in orzo, and cook according to package instructions. Drain orzo, reserving 1/3 cup pasta cooking water.
Combine orzo with vegetables, ricotta, Parmesan, parsley, and pine nuts. If the mixture is dry, pour in pasta water and combine. Season with additional salt and pepper, if necessary, and serve.
Serves 4 (main course) and 6 to 8 (for a side dish)
{ 3 comments… read them below or add one }
Sorry this one didn’t work for you. If I tinker with the ratios, I’ll let you know.
I adapted this recipe by grilling the veggies on my indoor grill and adding an eggplant into the mix. The bowl of pasta made enough for a table full of folks. I added lemon juice to the pasta and added more parm when served. Not sure what this dish was missing but I don’t think that I got it right. Maybe too much orzo???
A great recipe to utilize surplus summer squash. I used regular orzo mixed with whole wheat and got good results. Pine nuts added a nice crunchy touch. Will certainly make again.