One-Pot Orzo With Tomatoes, Corn and Zucchini

One-Pot Orzo With Tomatoes, Corn and Zucchini

Based on Lidey Heuck's recipe in NYT Cooking.

Ingredients

Makes

  • 1 yellow onion
  • 1 zucchini
  • 3 cloves garlic
  • 300g cherry tomatoes
  • 1 ear of corn
  • 3 tablespoons olive oil
  • ⅓ cup torn fresh basil leaves, plus more for serving
  • ¼ teaspoon red-pepper flakes
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp tomato paste
  • 1 ¼ cups orzo
  • 1 cup torn mozzarella
  • ¼ cup grated Parmesan
  • 1 ½ tsp salt
  • Black pepper, to taste

Prep

  1. Chop 1 yellow onion.
  2. Halve 1 zucchini lengthwise, then seed and dice into 1cm pieces. Mince 3 garlic cloves.
  3. Halve 300g cherry tomatoes.
  4. Cut kernels from 1 ear of corn.

Cooking

  1. Heat 3 Tbsp olive oil over medium in a 12-inch skillet.
  2. Add the onions. Lightly season with salt and pepper. Cook until tender; about 8 minutes.
  3. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
  4. Add the tomatoes, ⅓ cup torn basil, ¼ teaspoon red-pepper flakes, 1 tsp salt and black pepper to taste. Cook until the tomatoes have completely collapsed; 12 to 15 minutes.
  5. Add 2 Tbsp balsamic vinegar and 1 Tbsp tomato paste and cook for 2 more minutes, stirring occasionally.
  6. Add 2.5 cups water and bring to a simmer over medium heat.
  7. Add the 1 ¼ cups orzo, corn, and ½ tsp 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.
  8. Off the heat, add 1 cup torn mozzarella and ¼ cup grated parmesan and stir gently until just combined.
  9. Serve hot with with fresh basil and more red-pepper flakes if desired.