Pesto Zucchini Orzo with Charred Sweet Corn
Pesto Zucchini Orzo with Charred Sweet Corn is a vibrant and flavorful dish that brings the essence of summer to your table. This recipe features smoky charred zucchini and sweet corn beautifully blended with creamy basil pesto, creating a delightful balance of flavors and textures. Ideal for summer gatherings or quick weeknight dinners, it can be paired with grilled chicken, turkey, or enjoyed as a stand-alone vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: American
Ingredients
Scale
- 3 medium ears sweet corn
- 2 medium zucchinis
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot
- 2 cloves garlic
- 1 lb uncooked orzo pasta
- 4.5 cups chicken or vegetable broth
- ½ cup heavy cream
- ½ cup basil pesto
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your grill or cast iron pan over medium-high heat. Rub corn and zucchini with olive oil and grill until charred.
- Once cooled, cut kernels off the corn cobs and chop zucchini into cubes.
- In a large skillet, heat butter over medium heat; sauté shallots until softened, then add garlic and orzo. Toast for 1-2 minutes.
- Pour in the broth, bring to a simmer, and cook until most liquid is absorbed (10-15 minutes).
- Remove from heat; stir in charred corn, zucchini, heavy cream, pesto, Parmesan, and basil.
- Season with salt and pepper to taste before serving warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg