Orzo with Summer Squash and Toasted Hazelnuts Recipe

Name: Orzo with Summer Squash and Toasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups orzo (10 ounces); 3 tablespoons unsalted butter; 3 tablespoons olive oil; 1 cup finely chopped shallot (6 1/2 ounces); 2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice; 2 medium yellow squash (1 pound total), cut into 1/3-inch dice; 1 teaspoon salt; 1/2 teaspoon black pepper; 3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped; 1/2 cup chopped fresh flat-leaf parsley; 1/2 cup chopped fresh basil; 2 teaspoons finely grated fresh lemon zest

Servings: persons

1 1/2 cups orzo (10 ounces)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 ounces)
2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice
2 medium yellow squash (1 pound total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest

1
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente.
2
Reserve 1/2 cup cooking water, then drain orzo in a colander.
3
While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then saute shallot, stirring, until golden, about 5 minutes.
4
Add zucchini, yellow squash, salt, and pepper and saute, stirring occasionally, until vegetables are just tender, about 5 minutes.
5
Remove from heat and stir in nuts, parsley, basil, and zest.
6
Add cooked orzo to skillet and stir gently.
7
If mixture seems dry, moisten with some reserved pasta water.
8
Season with salt and pepper.
9
Serve warm or at room temperature.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups orzo (10 ounces), 3 tablespoons unsalted butter, 3 tablespoons olive oil, 1 cup finely chopped shallot (6 1/2 ounces), and more.

Yes, Orzo with Summer Squash and Toasted Hazelnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orzo with Summer Squash and Toasted Hazelnuts

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