Go Back
–+ servings
Pesto Zucchini Orzo with Charred Sweet Corn

Pesto Zucchini Orzo with Charred Sweet Corn

Smoky charred zucchini and sweet corn add a perfect summery touch to this pesto zucchini orzo that's easy to prepare and goes well with any grilled meat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course main
Cuisine American
Servings 6 servings
Calories 502 kcal

Equipment

  • grill
  • Large skillet
  • cutting board

Ingredients
  

Vegetables

  • 3 medium ears sweet corn husk and silk removed
  • 2 medium zucchinis ends trimmed and halved width-wise

Cooking Essentials

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium shallot minced
  • 2 cloves garlic minced

Pasta and Broth

  • 1 lb uncooked orzo pasta
  • 4.5 cups chicken broth (or vegetable broth)

Cream and Sauces

  • ½ cup heavy whipping cream
  • ½ cup basil pesto (homemade or jarred)
  • ¼ cup grated Parmesan cheese plus more for serving
  • 2 tablespoons minced fresh basil plus more for serving

Seasoning

  • Salt to taste
  • Pepper to taste

Instructions
 

Preparation

  • Rub corn and zucchini lightly all over with oil. Grill over medium-high heat turning occasionally until zucchini and corn is lightly charred all over.
  • Transfer zucchini and corn to a cutting board and when cool enough to handle, cut kernels off of cobs and cut zucchini into ½-in cubes.

Cooking

  • Heat a large skillet over medium heat. Add butter and swirl to coat pan. Add shallot and saute several minutes until softened. Add garlic and orzo and cook 1-2 minutes until orzo is lightly toasted.
  • Add broth to skillet and stir until evenly combined. Bring to a simmer over medium heat, then reduce heat to medium-low and allow to simmer 10-15 minutes until most of the liquid is reduced and orzo is tender, stirring occasionally.
  • Remove orzo from heat and stir in charred corn, zucchini, heavy cream, pesto, Parmesan, and basil until evenly combined.
  • Season orzo with salt and pepper to taste and serve warm with additional Parmesan and basil sprinkled on top. Enjoy!

Notes

Store orzo in refrigerator up to 6 days.

Nutrition

Serving: 12ozCalories: 502kcalCarbohydrates: 67.2gProtein: 18.3gFat: 18.9gSaturated Fat: 6.8gCholesterol: 25mgSodium: 640mgPotassium: 579mgFiber: 48gSugar: 5.1gCalcium: 144mgIron: 5mg
Keyword Charred Sweet Corn, Grilled, pasta, Pesto Zucchini Orzo, Summer, Vegetarian
Tried this recipe?Let us know how it was!