Main Dishesclosetcooking
Zucchini and Corn Pesto Orzo
A summery fresh pasta with zucchini, corn and plenty of basil pesto topped with fresh tomatoes and mozzarella!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat the oil in a large pan over medium-high heat, add the onion and cook until tender, about ⏱️ 3-5 minutes.
medium onion, diced1
2
Add the garlic and cook until tender, about a minute.
garlic, chopped2 cloves
3
Add the broth, orzo, chickpeas, and zucchini, bring to a boil, reduce the heat and simmer until the orzo is cooked, about ⏱️ 8 minutes.
orzo (or other pasta), rinsed (gluten-free for gluten-free)1 cupchickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)1 (15.5 ounce) canmedium zucchini, sliced or diced2
4
Mix in the corn, parmesan, and pesto, before seasoning with salt and pepper to taste.
corn, fresh or frozen (optional)1 cupsalt and pepper to taste
5
Serve topped with the diced tomatoes, mozzarella, and sliced basil!
cup basil pesto (link)1/2basil, thinly sliced2 tablespoons
Nutrition Facts
calories
Calories 345
fat Content
Fat 18g
fiber Content
Fiber 7g
sugar Content
Sugars 9g
sodium Content
Sodium 672mg
protein Content
Protein 19g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 23mg
carbohydrate Content
Carbs 44g
saturated Fat Content
Saturated 5g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...