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one-pot orzo tomatoes corn zucchini

Italian · Lunch Or Dinner · Easy · 45 minm · reference

servings 4
Reference URL
  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 1.5 tsp salt
  • 1 zucchini diced
  • 3 garlic cloves
  • 2 pints cherry tomatoes, halved
  • 0.33 cup torn basil
  • red-pepper flakes
  • 2 tbsp balsamic vinegar
  • 1 tbsp tomato paste
  • 1.5 cup orzo
  • 0.5 cup corn
  • 1 cup torn fresh mozzarella (~5 oz)
  • basil
  • parmesan
  1. Heat olive oil in a large skillet, add the yellow onion, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes.
    • 3 tbsp olive oil
    • 1 yellow onion chopped
    • 1.5 tsp salt
  2. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
    • 1 zucchini diced
    • 3 garlic cloves
  3. Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste.
    • 1.5 tsp salt
    • 2 pints cherry tomatoes, halved
    • 0.33 cup torn basil
    • red-pepper flakes
    • 1 tbsp tomato paste
    • basil
  4. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes.
    • 2 pints cherry tomatoes, halved
    • 1 tbsp tomato paste
  5. Add the balsamic vinegar and tomato paste and cook for 2 more minutes.
    • 2 pints cherry tomatoes, halved
    • 2 tbsp balsamic vinegar
    • 1 tbsp tomato paste
  6. Add 2.5 cups water and bring to a simmer over medium heat.
  7. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low.
    • 1.5 tsp salt
    • 1.5 cup orzo
    • 0.5 cup corn
  8. 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 ¼ cup water.
  9. Off the heat, add the mozzarella & Parmesan and stir gently until just combined.
    • 1 cup torn fresh mozzarella (~5 oz)
    • parmesan