Orzo with Summer Squash and Toasted Hazelnuts

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!