One-Pot Orzo With Tomatoes, Corn and Zucchini

• 분량: 6 servings
• 총 시간: 45 minutes

재료

3 tablespoons olive oil

1 Vidalia or yellow onion, chopped

1 1/2 teaspoons kosher salt, plus more for seasoning

Black pepper, to taste

1 medium zucchini (about 8 ounces), halved lengthwise, seeded and 1/2-inch diced

3 garlic cloves, minced

2 pints cherry tomatoes, halved

1/3 cup torn fresh basil leaves, plus more for serving

1/4 teaspoon red-pepper flakes, plus more to taste

2 tablespoons balsamic vinegar

1 tablespoon tomato paste

1 1/4 cups orzo

Kernels from one ear of corn (about 1/2 cup)

1 cup torn or medium-diced fresh mozzarella (about 5 ounces)

1/4 cup grated Parmesan

방향

Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.

Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.

Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look “saucy” as it cooks; if at any point it looks dry, add another 1/4 cup water.

Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.

노트

Sam really enjoyed this but I thought it was so-so. It just felt a bit flat. Perhaps I needed more fresh herbs. Would probably make again as a way to get rid of a ton of summer veggies in one go.

https://cooking.nytimes.com/recipes/1022465-one-pot-orzo-with-tomatoes-corn-and-zucchini

영양 정보

• 칼로리: 283
• 지방 전체: 14 g
• 포화 지방: 5 g
• 불포화 지방: 8 g
• 트랜스 지방: 0 g
• 나트륨: 571 mg
• 탄수화물 전체: 27 g
• 식이섬유: 3 g
• 총 당류: 7 g
• 단백질: 12 g