Pea, Zucchini and Pesto Orzo (Risoni)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
484 kcal
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Course
Main Course, Dinner
Pea, Zucchini and Pesto Orzo (Risoni)
Description
The Pea, Zucchini and Pesto Orzo (Risoni) blends small pasta, fresh vegetables, and a vibrant basil pesto to create a gently sauced, textured side or light main course. The risoni cooks first in boiling water with peas added near the end to preserve their tender sweetness. After draining, the pasta is combined with sautéed garlic, onion, and zucchini softened until just tender and starting to brown slightly. Adding the homemade pesto introduces rich basil, nuts, garlic, and cheese flavors while a bit of the reserved cooking water loosens the sauce slightly to coat the pasta evenly. The grated Parmesan topping adds a nutty, salty finish. The dish delivers a balanced profile of fresh vegetables, aromatic herbs, and a satisfying tender bite ideal for spring or summer meals.
Serve immediately to maintain the fresh texture and warmth of the pesto sauce mingling with the vegetables and pasta.
For variations, frozen spinach may be stirred in for extra nutrition. Homemade basil pesto can be prepared using fresh basil leaves, nuts, Parmesan, and olive oil or substituted with store-bought options.
Ingredients
- 2/3 cup risoni
- 1 tbsp olive oil
- 2 1/2 tbsp basil pesto , preferably homemade (see notes for recipe)
- 1 onion brown, yellow or white), diced, small
- 1 garlic crushed, clove
- 3 cups zucchini , diced
- 1 cup peas preferably defrosted, frozen
- 1/4 tsp salt
- black pepper
To Serve
- Parmesan Cheese , freshly grated
Instructions
- Place about 8 cups of water in a large saucepan and bring to boil.
- Add risoni and cook for 4 minutes, then add peas and cook for a further 1 minute. Note: The risoni will be slightly underdone at this point. It will finish cooking in the remaining steps.
- Scoop out 1/2 cup of the water from the saucepan, then drain the risoni and set aside until ready to add to the pan.
- Heat olive oil in a fry pan over medium high heat.
- Add garlic and onion and sauté for 1 minute until starting to soften.
- Add zucchini and sauté for a further 2 - 3 minutes until both the zucchini and onion are softened and the onion is starting to turn a light golden brown.
- Add pesto, risoni, pasta water reserved in step 3, salt and pepper. Bring the water to a simmer and stir for 1 minute until the water is absorbed.
- Serve immediately, garnished with freshly grated parmesan.
Notes
- Homemade basil pesto made from fresh basil, garlic, nuts, Parmesan, olive oil, and lemon juice enhances the dish.
- To boost nutrition, thawed, squeezed frozen spinach can be added with the orzo.
- Cooking risoni slightly underdone and finishing it in the sautéed vegetables with pesto helps absorb flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 352g | |
| Calories | 484cal | 24% |
| Carbohydrates | 69.3g | 23% |
| Protein | 16.1g | 32% |
| Fat | 16.6g | 26% |
| Saturated Fat | 2.8g | 14% |
| Cholesterol | 5mg | 2% |
| Sodium | 481mg | 20% |
| Potassium | 516mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 11.3g | 23% |
| Vitamin A | 2100IU | 42% |
| Vitamin C | 51.2mg | 57% |
| Calcium | 110mg | 11% |
| Iron | 18.5mg | 103% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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