BASIL PESTO ORZO
Steps:
- Cook orzo in boiling water according to package directions. Drain and return to pot.
- Add pesto and stir. Add alfredo and stir. Taste and add salt if necessary.
PESTO ORZO WITH ROASTED ZUCCHINI
I made up this recipe after finding out the health benefits of orzo. This is really tasty and light at the same time, a great dinner dish that will leave you asking for more--thankfully, it tastes even better for lunch the next day!
Provided by Maristela
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
- Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
- Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.
Nutrition Facts : Calories 535.6 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 32.8 g, Fiber 4.6 g, Protein 15.3 g, SaturatedFat 6.9 g, Sodium 334.6 mg, Sugar 5.6 g
SHRIMP ORZO PESTO
This is one of my finest creations, made much easier by the frozen pre-cooked shrimp!
Provided by M. Kertello
Categories World Cuisine Recipes European Italian
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.
- Heat remaining 1 tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes.
- Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.
Nutrition Facts : Calories 585.2 calories, Carbohydrate 58.9 g, Cholesterol 173.9 mg, Fat 24.4 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 4.9 g, Sodium 366 mg, Sugar 4.3 g
PORK AND ZUCCHINI WITH ORZO
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
- Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
- Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
- Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.
Nutrition Facts : Calories 457 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 675 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 36 grams
HEALTHY PESTO PASTA WITH VEGETABLES
Steps:
- BOIL ORZO AND GREEN BEANS: In a medium pot, bring water with a tablespoon of salt to a boil. Add orzo and boil for 5 minutes. Add green beans. Continue boiling for about 5 more minutes until orzo is soft and beans are tender, but both should still have a bit of 'bite' (al dente). Drain well, then add back to pot.
- FINISH THE DISH: Add chopped spinach to orzo in pot and toss well until slightly wilted. Add tomatoes, pesto and enough oil to achieve the consistency you like. Season with salt and pepper to taste. And mix in a squeeze of lemon or lime juice if you like. Transfer to a serving bowl. Garnish with goat cheese and/or Parmesan cheese. Serve immediately or at room temperature.
Nutrition Facts : Carbohydrate 33 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 422 mg, Fiber 3 g, Sugar 3 g, Calories 235 kcal, ServingSize 1 serving
SIMPLE BASIL PESTO ORZO RECIPE
A creamy and delightful vegetable and pasta side dish recipe that only takes 15 minutes to prepare and 7 ingredients. Orzo cooks in vegetable broth with peas and spinach creating a creamy and delicious lightly sauced dish.
Provided by Lyn Croyle
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pot over medium high heat. When oil is hot, add the orzo. Stir to coat the orzo with the oil. Continue cooking for about four minutes to toast the orzo. Stir frequently.
- Add peas, spinach and vegetable stock or water to the pan. Bring to a boil, cover with lid and reduce heat to simmer for 8-10 minutes or until the orzo is tender and water is absorbed. Add more water if necessary to cook the orzo.
- Stir in the pesto sauce and mix well. Taste and add salt and pepper as desired.
- Serve up topped with diced tomatoes and basil leaves
Nutrition Facts : Calories 220 kcal, Carbohydrate 33 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 500 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ORZOTTO WITH ZUCCHINI & PESTO (ORZO RISOTTO)
This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day." Recipe was printed in the New York Times.
Provided by blucoat
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the pesto: In a small food processor or blender, combine pine nuts (optional), garlic and basil. Pulse to chop, then while continuing to pulse, slowly pour in the oil to make a chunky mixture; do not purée. Transfer to a small bowl, and add the Parmigiano-Reggiano and Pecorino Romano. Mix well, and season with salt, pepper and chili flakes to taste. Set aside.
- For the orzotto: Place vegetable broth in a small saucepan and bring to a bare simmer. In another small saucepan, bring 2 cups of lightly salted water to a bare simmer. In a skillet over medium heat, combine 2 tablespoons olive oil and onion, and sauté until soft and translucent, 5 to 10 minutes. Add orzo and sauté until lightly toasted, 1 to 2 minutes. Add wine and sauté until evaporated. Season lightly with salt.
- Add 1 cup hot broth and simmer, stirring constantly, until liquid is almost absorbed. Add 1 cup hot water and repeat. Continue to alternately add broth and water 1/2 cup at a time until orzotto is tender; total cooking time will be 16 to 20 minutes and all the broth or water may not be needed. The finished orzo should be golden yellow (add too much water and the flavor will be weak; add too much broth and the color will darken). Set aside finished orzo, cover and keep warm.
- In a small skillet over medium heat, heat remaining 1 tablespoon olive oil and add zucchini. Sauté until lightly browned, about 5 minutes. Stir zucchini and 2 tablespoons pesto into the orzo (reserve any remaining pesto for another use). Add Parmigiano-Reggiano, stir until melted and adjust salt as needed. Serve immediately.
Nutrition Facts : Calories 402.8, Fat 23.1, SaturatedFat 4.3, Cholesterol 5.7, Sodium 140.1, Carbohydrate 34.7, Fiber 2.1, Sugar 1.8, Protein 9
ORZOTTO WITH ZUCCHINI AND PESTO
Provided by Elaine Louie
Categories dinner, weekday, pastas, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the pesto: In a small food processor or blender, combine pine nuts (optional), garlic and basil. Pulse to chop, then while continuing to pulse, slowly pour in the oil to make a chunky mixture; do not purée. Transfer to a small bowl, and add the Parmigiano-Reggiano and Pecorino Romano. Mix well, and season with salt, pepper and chili flakes to taste. Set aside.
- For the orzotto: Place vegetable broth in a small saucepan and bring to a bare simmer. In another small saucepan, bring 2 cups of lightly salted water to a bare simmer. In a skillet over medium heat, combine 2 tablespoons olive oil and onion, and sauté until soft and translucent, 5 to 10 minutes. Add orzo and sauté until lightly toasted, 1 to 2 minutes. Add wine and sauté until evaporated. Season lightly with salt.
- Add 1 cup hot broth and simmer, stirring constantly, until liquid is almost absorbed. Add 1 cup hot water and repeat. Continue to alternately add broth and water 1/2 cup at a time until orzotto is tender; total cooking time will be 16 to 20 minutes and all the broth or water may not be needed. The finished orzo should be golden yellow (add too much water and the flavor will be weak; add too much broth and the color will darken). Set aside finished orzo, cover and keep warm.
- In a small skillet over medium heat, heat remaining 1 tablespoon olive oil and add zucchini. Sauté until lightly browned, about 5 minutes. Stir zucchini and 2 tablespoons pesto into the orzo (reserve any remaining pesto for another use). Add Parmigiano-Reggiano, stir until melted and adjust salt as needed. Serve immediately.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 18 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 552 milligrams, Sugar 2 grams
CREAMY PESTO CHICKEN & SPINACH ORZO DINNER
Easy chicken dinner with TONS of flavor! This dish really comes together because of a super simple creamy pesto sauce that everything gets tossed with.
Provided by Meghan
Categories Chicken Dinner Dinner Easy Chicken Dinner Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Place chicken in a large dish. Drizzle with one tablespoon of cooking oil. Sprinkle chicken with seasonings and rub them in. Make sure everything is evenly coated on the chicken.
- In a large skillet, add the other tablespoon of olive oil to the pan and turn heat to medium-high. Once oil is warm, carefully add the chicken and cook until chicken is browned and no loner pink inside (approx. 2-3 minutes per side). Place cooked chicken on a plate and set aside.
- In a large pot, boil water and cook orzo according to package. Once it's done, drain well and return it to the same pot. Do not rinse the orzo.
- Add the chopped spinach to the orzo. Mix it together and let it sit for a minute, so that the heat from the pasta begins to cook down the spinach. While that sits, begin the sauce.
- In the same skillet used to cook the chicken, add the garlic and cook over medium heat for about a minute. Then, add the heavy cream, pesto, and Parmesan cheese to the pan. Mix it all together and cook over medium-low heat for about 2-3 minutes, stirring frequently during this process. When done, turn off heat and leave it there.
- Grab the plate of chicken and chop into smaller pieces. (You could also leave them as is, if you want.) Then, add the chicken to the pot with the orzo.Pour pesto sauce on top and mix everything together. Serve immediately and top with additional Parmesan cheese, if desired.
PESTO ZUCCHINI ORZO
Categories Pasta
Number Of Ingredients 7
Steps:
- 1. Cook Orzo per package directions. Drain well, then transfer to large bowl; toss with olive oil
- 2. Meanwhile in another large bowl, which together vinegar adn 1/4 tsp salt and pepper. Add zucchini and squash and toss to combine. Let sit until orzo is done at least 5 minutes.
- 3. With slotted spoon , transfer vegetables to bowl with orzo, leaving vinegar in bowl, and toss to combine.
- 4. Whisk pesto into vinegar, then drizzle over orzo and sprinkle with almonds/pinenuts
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- Season chicken with ½ teaspoon each salt and pepper and cook until golden brown and cooked through, 5 to 7 minutes per side; transfer to plates.
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From girlgonegourmet.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 459 per serving
- In a 3-quart saucepan, heat the olive oil over medium heat. Add the chicken breasts and cook it in the oil for three to four minutes on each side or until the chicken is cooked through. Transfer the chicken to a cutting board.
- In the same pan, cook the onions and zucchini in the oil for four to five minutes or until they have softened. Season the vegetables with salt and pepper. Squeeze half of the lemon juice into the pan and, using the spoon, scrape up any browned bits off the bottom of the pan.
- Add the pesto and chicken stock and stir to combine. Bring the soup to a boil, add the orzo, and cook it in the soup for seven minutes, or for a few minutes less than what is listed on the package. Adjust the heat as necessary to maintain a gentle boil as the pasta cooks.
- While the soup simmers, cut the chicken into bite-sized pieces. Once the pasta is cooked through add the chicken back to the soup.
ROASTED ZUCCHINI WITH PESTO ORZO - THE CUTTING VEG
From thecuttingvegblog.com
Servings 4Calories 3217 per servingEstimated Reading Time 3 mins
- Preheat the oven to 425 degrees fahrenheit. Toss zucchini halves with avocado oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until the zucchini are soft and slightly golden.
- While the zucchini are roasting, make the pesto. Place the fresh spinach, fresh basil, garlic, nutritional yeast, fresh lemon juice, sea salt and finely ground walnuts in a food processor or blender, and blend for just 30 seconds or so, or until forming a chunky mixture. With the processor or blender still running, stream in the extra virgin olive oil until all has been added and add more as needed to achieve the desired consistency.
- In a medium bowl, add 1/3 cup pesto. Add around 2 tablespoons cooking water and whisk to think out the sauce. Add cooked orzo and tomatoes, tossing to combine. If the sauce seems to thick, add 1 tablespoon of cooking liquid at a time to thin out the sauce.
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5/5 (1)Category Dinner, Lunch, Side DishCuisine AmericanTotal Time 25 mins
- Preheat oven to 450 degrees (F). Slice zucchinis in half lengthwise, then chop into 1/2" zucchini slices.
- In a large bowl, combine the zucchini with the olive oil, garlic powder, salt, and pepper, tossing well to coat.
- Bake for 8 to 10 minutes, or just until they begin to soften. Don't over bake or your zucchini with the mushy! Remove from oven and set aside to cool.
- Place a large pot of salted water over high heat and bring it to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.
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5/5 (2)Total Time 45 minsCategory Appetizer, Pasta, Side DishCalories 269 per serving
- Bring orzo, broth, and Italian seasoning to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender, adding more broth if needed.
- Once orzo is cooked, stir in tomatoes and pesto. Cover and rest 5 minutes. Stir in zucchini and 2 tablespoons parmesan cheese. Season with salt & pepper to taste.
30-MINUTE TOMATO ZUCCHINI ORZO WITH PESTO | LAST INGREDIENT
From lastingredient.com
5/5 (3)Estimated Reading Time 3 minsServings 2Total Time 453583 hrs 52 mins
- Toss the tomatoes and zucchini with olive oil, salt and pepper. Arrange in a single layer on a sheet pan with the tomatoes cut-side up. Roast for 25-30 minutes until the tomatoes are wrinkled slightly but still juicy and the zucchini is golden brown at the edges.
- While the tomatoes and zucchini are in the oven, cook the orzo until al dente according to package instructions. Drain and transfer the orzo to a large bowl. Stir in the pesto.
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5/5 (2)Total Time 15 minsCategory Dinner, PastaCalories 484 per serving
- Add risoni and cook for 4 minutes, then add peas and cook for a further 1 minute. Note: The risoni will be slightly underdone at this point. It will finish cooking in the remaining steps.
- Scoop out 1/2 cup of the water from the saucepan, then drain the risoni and set aside until ready to add to the pan.
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From chefdehome.com
Cuisine ItalianTotal Time 42 minsCategory Pasta, Main Course
- Pre-heat oven at 425 degree Fahrenheit. Spray 9.5 inch baking dish with oil spray. Set aside. In a bowl, add orzo, 1/4 cup parmesan cheese, chili flakes, oregano, basil, 1/2 tsp salt, lemon zest, 1/2 tsp black pepper, and grated garlic. Mix well. Set aside.
- If using *tomato/pesto sauce then spread sauce evenly in baking dish in single layer. Next, gently spread orzo mixture evenly on top in single layer. Drizzle a tbsp of olive oil and a tbsp of lemon juice on top. Set aside.
- Top orzo layer with sliced zucchini, squash, tomato and red onion. Arrange in alternately, starting with zucchini, squash, tomato and repeat to complete a spiral. (as shown in picture)
- Slowly pour a cup of chicken stock (or vegetable stock) on top. Make sure not to disturb the layers. Drizzle remaining 1 tbsp olive oil on top of sliced veggies, then season with generous pinch of salt and black pepper. Bake until liquid in orzo has been absorbed. (about 20 minutes)
PESTO ORZO WITH FRIED ZUCCHINI AND CHICKPEAS - ONE GIRL ...
From onegirlonekitchen.com
Cuisine ItalianEstimated Reading Time 6 minsCategory MainTotal Time 40 mins
- Bring a large pot of water to a boil. Once boiling, drop in 1 cup orzo and cook according to package instructions. You want them to be fully cooked, so don't worry about pulling them when it's al dente.
- While the orzo cooks, prepare your pesto-like sauce: In a food processor or blender, combine 2-3 oz basil leaves, 2 garlic cloves, 1 tablespoon lemon juice and 1/2 teaspoon salt. Pulse until the basil and garlic are finely chopped.
- On low speed, slowly stream in 1/2 cup olive oil and mix until everything is combined and you have a loose pesto. Stir in 1/4 cup grated parmesan cheese by hand.
- When orzo is done, drain and immediately mix with 1/2 cup pesto. Stir to coat all the pasta, adding more pesto as needed. Set aside.
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