Best 15 Orzo With Summer Squash And Toasted Hazelnuts Recipes

SQUASH AND ORZO SALAD

Steps:

• Saute zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
• See all 50 Simple Salads

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

ROASTED VEGETABLE ORZO

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
• Roast vegetables until tender, 20 to 25 minutes.
• Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

SUMMER ORZO

Steps:

• Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.

ORZO WITH SUMMER SQUASH AND PESTO

Steps:

• Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
• When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.

MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA

Steps:

• Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
• Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
• Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
• Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
• Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
• Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
• Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS

Steps:

• Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
• While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
• Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

ORZO WITH CARAMELIZED BUTTERNUT SQUASH AND BACON

Steps:

• In a large saucepan, cook orzo according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir squash and onion in bacon drippings until tender, 8-10 minutes. Add beans and garlic; cook 1 minute longer., Drain orzo; stir into squash mixture. Add butter, garlic salt, pepper and reserved bacon; heat through. Sprinkle with Parmesan and parsley.

BUTTERNUT SQUASH ORZO

Steps:

• In a deep skillet, melt butter with oil over medium-high heat.
• Add onion and cook for about 6 minutes, or until tender and starting to brown.
• Add garlic and cook for 30 seconds.
• Add squash and stir.
• Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
• While it is simmering, bring the remaining broth to a boil.
• Add orzo and cook for about 8 minutes, until cooked al dente.
• Drain any excess liquid.
• Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
• Pour into a bowl and toss with basil and cheese.
• Add salt and pepper to taste.

BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH

Steps:

• In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
• Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
• Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
• Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.

ORZO WITH YELLOW SQUASH, MUSHROOMS, AND PINE NUTS

Steps:

• Melt butter with oil in large skillet over medium heat. Add shallot; sauté 2 minutes. Add squash. Increase heat to medium-high; sauté until softened, about 3 minutes. Add mushrooms; sauté until tender, about 6 minutes. Add garlic and stir 1 minute. Season with salt and pepper.
• Meanwhile, cook orzo in boiling salted water until just tender but firm to bite. Drain, reserving 1/3 cup pasta liquid.
• Mix orzo, cheese, cream, and 3 tablespoons parsley into vegetables in skillet. Stir over low heat until creamy, adding some reserved pasta liquid if dry, about 3 minutes. Mix in pine nuts. Season with salt and pepper. Transfer to bowl; sprinkle with 1 tablespoon parsley.

ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS

Steps:

• Cook orzo in a 4-5 quart pot of boiling salted water until al dente.
• Reserve 1/2 cup of cooking water.
• While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides.
• Then sauté shallot, stirring until golden, about 5 minutes.
• Add zucchini, yellow squash, salt, and pepper and sauté; stirring occasionally until vegetables are just tender, about 5 minutes.
• Remove from heat and stir in nuts, parsley, basil and zest.
• Add cooked orzo to skillet and stir gently.
• If mixture seems dry, moisten with some reserved pasta water.
• Season with salt & pepper.
• Serve warm or at room temperature.

ORZO WITH MUSHROOMS AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
• Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
• Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

SQUASH WITH ORZO & ROASTED GARLIC & FETA SAUCE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Remove the outer layers of the garlic bulb and slice off the root end, being careful to not cut too deep into the cloves. Put on a small sheet of foil, drizzle with 1 tbsp of the olive oil and sprinkle over a pinch of salt. Scrunch to enclose the garlic in the foil and bake for 45 mins. Remove from the oven and leave to cool still wrapped in the foil.
• Meanwhile, toss the squash with 2 tbsp of the oil, the paprika and some seasoning. Tip onto a baking sheet and roast for 30-40 mins, turning halfway, until the squash is tender and has some colour.
• For the sauce, combine the feta, yogurt, lemon juice and 4 of the roasted garlic cloves (squeezing the flesh out of the skins) to create a smooth paste. It should be thick but pourable - add up to 2 tbsp water to loosen if needed. Set aside.
• Cook the orzo in a pan of salted water over a medium heat for 4-5 mins until it's cooked but still has bite. Drain, reserving a cupful of the orzo water and cool in a sieve under cold running water.
• Cook the leek with 1 tbsp oil and the butter over a medium heat in a large pan, stirring regularly, for 5 mins. Add the preserved lemon and the flesh of 3 roasted garlic cloves, then mash together well. Once the leeks are translucent, tip in the cooked orzo, stock and a splash of the pasta cooking water. Stir for a minute to warm through the orzo. Mix in half of the parsley.
• Spoon the orzo and leeks onto plates, top with the squash and drizzle over the feta sauce. Sprinkle with remaining parsley and serve.

PESTO ORZO WITH ROASTED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
• Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
• Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.