Summertime food means a few specific things to me: easy, fresh, and you want to keep coming back for more. I get my inspiration for the food I create from all different places; Summer Fresh Vegetable Orzo Pasta was one hundred percent inspired by my friend Vern and his garden. Vern’s garden is a 10-ish foot plot of joy right out in the front of his house that’s brimming with veggie goodness – tomatoes, zucchini, peppers, and more!
When working with fresh, simple ingredients my goal is to always enhance their individual flavors. Summer Fresh Vegetable Orzo Pasta does just that. Roasting the tomatoes brings out their sweetness causing them to release their juices contributing all that natural goodness to the sauce. Sauteeing the corn and zucchini in olive oil gives them a chance to wake up and get slightly caramelized creating a bit of crunch on the edges and a slightly nutty flavor. The sweetness from the creamer and fruitiness of the white wine tie it all together to make the perfect, light, and yummy pasta.
This Summer Fresh Vegetable Orzo Pasta is flexible, extremely family-friendly, and is a great dish to bring to a neighborhood party. Summer Fresh Vegetable Orzo Pasta can be served at room temperature alongside a grilled burger, chicken, or fish. It also makes a great on-the-lighter side main course served up in a heaping portion in a large pasta bowl and a side of crunchy artisan bread.
If you’ve got friends with a garden, go ahead and put in your veggie order now. If you don’t, I suggest you find one, because this Summer Fresh Vegetable Orzo Pasta deserves the best of the best.
How to Prepare Summer Fresh Vegetable Orzo Pasta
This recipe calls for preparing many of the ingredients in an asynchronous manner then pulling them all together in one pot at the end.
First roast the tomatoes by adding them to a cast-iron skillet or sheet tray with olive oil, salt, and pepper. Roast them in a 425 degrees oven for about 15 minutes (up to 20). When you pull them out they’ll be slightly wrinkly and very juicy.
Meanwhile, cook your orzo pasta to al dente in a pot of salted boiling water.
Next, heat a heavy-bottomed pot (such as a dutch oven) over medium heat with olive oil and butter. Sautee the corn until it turns bright yellow and gets slightly crispy on the edges. Add the zucchini and sautee until it’s just cooked through and starting to caramelize.
Finally add in the roasted tomatoes, wine, creamer, herbs, and remaining butter and stir it all up to combine into a perfect sauce. Add the cooked, al dente pasta and stir to combine. Garnish with some roughly chopped parsley and you’re ready to eat!
Summer Fresh Vegetable Orzo Pasta
Ingredients
- 1 Box Orzo Pasta
- 2 tbsp Basil, chopped Reserve a pinch for garnish right before serving.
- 2 tbsp Parsley, chopped Reserve a pinch for garnish right before serving.
- 2 tbsp Thyme, chopped Reserve a pinch for garnish right before serving.
- 3 Cups Tomatoes, cut in half lenghtwise You don't need to be exact with the tomatoes! Use 2 - 3 cups or 1 to 2 pints of cherry or grape tomatoes.
- 2 Zucchini is quartered lengthwise and chopped into slices about 1/4 inch thick. I use two pretty large zucchini from the garden. If you only have smaller zucchini, use three.
- 5 Ears of sweet corn, kernels removed.
- 1/2 C Almond Milk Creamer If you are not dairy-free, substitute with half and half.
- 1 C White Wine
- 1 tsp Red Pepper Flakes
- 2 tsp Garlic, chopped Divided
- 1 Lemon, zested, and cut into quarters.
- 4 tsp Butter
- 4 tsp Olive Oil
- 1 C Parmesan Cheese, grated Optional
- 1 1/2 tsp Salt Approximate, Divided
- 1 1/2 tsp Pepper Approximate, Divided
Instructions
- Heat your oven to 425 degrees.
- Bring a large pot of water to a boil. This will take 8 - 10 minutes. Once boiling add a very generous pinch of salt and cook the orzo to al dente.
- In a medium-sized cast-iron skillet or sheet tray, toss your tomatoes with 1 tsp olive oil and the garlic, and 1/2 tsp salt and pepper. Roast in the oven for 15 - 20 minutes, until the tomatoes start to release their juices.
- While your tomatoes are roasting, heat the remaining olive oil, garlic, and 2 tbsp butter in a heavy-bottomed, deep pot (like a dutch oven). Add the corn and cook until bright yellow and slightly crisp on the edges. Season 1/2 tsp salt and pepper. This process will take about 10 minutes.
- Now, add in the zucchini with an additional pinch of salt and pepper. Let the zucchini cook for about 3 minutes just until it starts to soften (you do not want mushy zucchini).
- Add in the white wine, remaining butter, herbs, crushed red pepper, and lemon zest. Season with a pinch each of salt and pepper and bring up to a bubble. While the sauce is bubbling, remove the tomatoes from the oven, adding them (plus their juices) to the pot. Allow this to combine and reduce for 5 - 8 minutes, stirring occasionally.
- Add the al-dente orzo to the sauce with the creamer and parmesan cheese (if you are using it). Stir to combine. Reduce the heat to medium-low and allow the sauce to thicken for 5 - 8 minutes. Taste and season accordingly with salt and pepper.
- Once thickened and ready to serve, garnish with the remaining herbs and lemon wedges.
