This colorful dish features zucchini orzo tossed in a fresh basil pesto and topped with sweet charred corn. It’s light, tasty, and perfect for any season!
Honestly, the sweet corn makes my taste buds do a happy dance! 🌽 I love serving this dish warm or even cold, making it great for lunch leftovers or a picnic treat.
Making it is a breeze! Just cook the orzo, mix in the pesto, and throw in that delicious charred corn. It’s a simple way to enjoy veggies and flavor at the same time!
Key Ingredients & Substitutions
Orzo Pasta: This tiny pasta looks like rice and cooks quickly! If you don’t have orzo, you can use other small pasta shapes, like ditalini or small shells. Quinoa would be a gluten-free option that still brings a nice texture.
Zucchini: Fresh zucchini adds a lovely crunch. If you’re looking for a different flavor, consider using yellow squash or even bell peppers for a colorful twist!
Sweet Corn: Charred corn adds a sweet, smoky flavor. If corn isn’t available, canned corn works too; just drain it well. Frozen corn is a great substitute and saves prep time.
Pesto: Store-bought pesto is quick and easy, but homemade pesto can be more flavorful. If you can’t find basil, try arugula or spinach as alternatives. Nutritional yeast can replace Parmesan in vegan diets.
Parmesan Cheese: Grated Parmesan adds creaminess. You can swap it with Pecorino Romano or a vegetarian hard cheese. For dairy-free, nutritional yeast gives a cheesy flavor.
How Do I Char Corn for the Best Flavor?
Charring corn brings out its natural sweetness and adds a delightful smokiness. Here’s how to do it perfectly:
- Heat oil in a skillet on medium-high heat before adding corn.
- Spread the corn in a single layer. This helps it get those nice char marks.
- Let it cook undisturbed for a couple of minutes before stirring, so it can caramelize.
- Cook until you see those golden-brown spots, about 3-5 minutes.
Don’t rush this step; the char adds so much flavor to your dish! I also like to add a pinch of salt to the corn while it cooks for extra taste.
How to Make Pesto Zucchini Orzo with Charred Sweet Corn
Ingredients You’ll Need:
Main Ingredients:
- 1 cup orzo pasta
- 2 medium zucchini, diced
- 1 cup sweet corn (fresh or frozen)
- 1/2 cup pesto (store-bought or homemade)
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 cups vegetable broth or water
- Lemon juice (optional, for serving)
How Much Time Will You Need?
This delicious Pesto Zucchini Orzo takes about 30 minutes in total. You’ll spend about 10 minutes prepping the ingredients and then another 20 minutes cooking everything together. It’s quick, easy, and packed with flavor!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing 2 cups of vegetable broth or water to a boil in a large pot. Once it’s bubbling, add the orzo pasta. Cook it according to the package instructions (this usually takes about 8-10 minutes) until the pasta is tender but still has a little bite (al dente). Once cooked, drain the orzo and set it aside while you prepare the other ingredients.
2. Char the Corn:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sweet corn. Cook the corn for about 3-5 minutes, stirring occasionally, until it gets nice and charred with a little caramelized color. When done, remove the corn from the skillet and set it aside for later.
3. Sauté the Zucchini:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced zucchini and sauté for about 3-4 minutes. Cook them until they are tender and have turned a lovely golden hue.
4. Combine Ingredients:
Now, return the cooked orzo and charred corn back to the skillet with the zucchini. Pour in the pesto and stir everything together until well combined. Allow it to cook for another 1-2 minutes until everything is heated through.
5. Add Cheese and Basil:
Next, sprinkle in the grated Parmesan cheese and chopped fresh basil. Mix well, and season with salt and pepper to your liking. If you like a bit of zing, add a splash of lemon juice for an extra layer of flavor.
6. Serve:
Serve your Pesto Zucchini Orzo warm. Feel free to garnish with extra Parmesan cheese and fresh basil on top for a beautiful finish. Enjoy every bite of this vibrant dish!
Can I Use Regular Pasta Instead of Orzo?
Yes, you can substitute regular pasta for orzo, but cooking times may vary. Ensure you check the package instructions for the specific pasta you’re using and adjust the boiling time accordingly to achieve al dente texture.
What Can I Substitute for Pesto?
If you don’t have pesto on hand, you can use a mix of olive oil, fresh herbs like basil or parsley, garlic, and nuts (like pine nuts or walnuts) to create a quick homemade version. You could also try a store-bought sun-dried tomato pesto for a different flavor!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water or broth to keep it from drying out.
Can I Add More Vegetables to This Dish?
Absolutely! Feel free to add other vegetables like bell peppers, spinach, or cherry tomatoes—just sauté them along with the zucchini. Make sure to adjust the cooking times based on the vegetables used for best results!
