One-Pot Orzo With Tomatoes, Corn and Zucchini
Ingredients
- 3 tablespoons olive oil
- 1 Vidalia or yellow onion
chopped
- 1 1/2 teaspoons kosher salt
plus more for seasoning
- to tasteBlack pepper
- 1 medium zucchini
halved lengthwise, seeded and 1/2-inch diced, about 8 ounces
- 3 garlic cloves
minced
- 2 pints cherry tomatoes
halved
- 1/3 cup torn fresh basil leaves
plus more for serving
- plus more to taste1/4 teaspoon red-pepper flakes
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 1/4 cups orzo
- Kernels from one ear of corn
about 1/2 cup
- 1 cup torn or medium-diced fresh mozzarella
about 5 ounces
- 1/4 cup grated Parmesan
Directions
- 1
Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
- 2
Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
- 3
Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. 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 1/4 cup water.
- 4
Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.
One-Pot Orzo With Tomatoes, Corn and Zucchini
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About this Recipe
Tired of endless summer dishes and mountains of pots? This One-Pot Orzo With Tomatoes, Corn and Zucchini brings the vibrant flavors of the season together in one incredibly simple, yet deeply satisfying meal that’s a breeze to clean up.
The real magic of this recipe lies in two key techniques: slow-sautéing the cherry tomatoes until they burst and sweeten into a rich, fragrant sauce, and then cooking the orzo directly in that sauce. This ensures every grain of pasta absorbs all those incredible flavors, making for a wonderfully cohesive dish with minimal fuss. It’s a brilliant way to transform peak-season produce or even elevate "sad-looking February vegetables" into something truly special.
Expect a bright and comforting dish where the sweetness of the tomatoes and corn is balanced by the tangy balsamic vinegar and a hint of warmth from red-pepper flakes. The tender orzo soaks up all the delicious juices, while the fresh mozzarella melts into creamy pockets and Parmesan adds a salty, savory finish. It’s a vegetarian celebration of garden-fresh ingredients, perfect for a light yet fulfilling meal.
This recipe is wonderfully adaptable to your pantry or preferences. Feel free to swap the zucchini for yellow squash, or use frozen corn when fresh isn't available. You can easily adjust the red-pepper flakes to your desired level of heat. If you prefer a larger pasta shape, remember to cook it separately using the traditional boiling method, saving some pasta water to loosen the sauce as needed, as orzo is key to this one-pot approach.
Serve this delightful orzo as a vibrant weeknight dinner or a relaxed weekend lunch. A sprinkle of extra fresh basil before serving brightens every bite and makes for a beautiful presentation.