ONE-POT ORZO WITH TOMATOES, CORN, & ZUCCHINI
A nice one-pot weeknight recipe from NYT Cooking!
Ingredients
3 tablespoons olive oil
1 Vidalia or yellow onion, chopped
1½ teaspoons kosher salt, plus more for seasoning
Black pepper, to taste
1 medium zucchini (about 8 ounces), halved lengthwise, seeded and ½-inch diced
3 garlic cloves, minced
2 pints cherry tomatoes, halved
⅓ cup of torn fresh basil leaves, plus more for serving
¼ teaspoon red pepper flakes, plus more to taste
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1¼ cups orzo
Kernels from one ear of corn (about ½ cup) (I used frozen corn since that's what we had)
1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
¼ cup grated Parmesan
I added some baked, shredded chicken thighs for extra protein but you could also add beans or tofu for a vegetarian version!
Prep
Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. Add 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.
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.
Add 2½ cups water and bring to a simmer over medium heat. Add the orzo, corn, and ½ 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 ¼ cup water. (Add the baked, shredded chicken thigh meat here, if using).
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.