Summer Veggie Orzo
Orzo pasta with yellow squash, cherry tomatoes and sweet corn in a lemon vinaigrette
Ingredients
- 1 cup uncooked orzo
- 3 tbsp olive oil
- 1 clove garlic
- 1 yellow squash
- 1 cup cherry tomatoes
- 2 ears corn kernels cut off
- salt and pepper
- 1 lemon juiced
- 1/2 cup feta crumbles
- 1/3 cup fresh basil
Instructions
- Bring a small pot of water to a boil and cook the orzo until al dente (7 minutes or according to package). Drain and set aside.
- Place a large skillet over medium high heat. While the pan is heating cut the yellow squash into slices and then in half. Also cut the corn kernels off the cob using a sharp knife. I placed the ear of corn upright on one end in a shallow bowl to collect the kernels.
- Add 1 tbsp of olive oil to the pan and the minced clove of garlic. Cook for 1 minute. Add the yellow squash and tomatoes to the pan. Stir so that the vegetables are coated in the olive oil. Cook for a total of 9 minutes.
- With 6 minutes left in the cooking time add the corn kernels and season with salt and pepper. Cover pan with lid and stir veggies every couple of minutes.
- Remove from heat when veggies are done. They should be soft but not mushy. Add in the cooked orzo, 2 more tbsp of olive oil and the juice from the lemon. Stir until all combined and season with more salt and pepper.
- Sprinkle feta crumbles and basil cut into small strips over the warm orzo. Dish up and enjoy.