Want a quick yet delicious way to use up your garden-fresh vegetables? Cook them with Orzo Pasta, add some cheese and it’s ready for the table in about fifteen minutes. I put the tomatoes on last as part of the garnish for additional color and freshest taste. Have some leftover turkey, chicken, or bacon? That would be perfect!
4 TBSP butter
3 TBSP olive oil
1 medium onion, sliced vertically
1 small yellow squash, chunked
1/2 cup sliced fresh mushrooms
4 large cloves garlic
1 cup uncooked orzo pasta
1 cup water
1/2 cup white wine
salt and pepper to taste
1/4 cup fresh parsley
¼ tsp crushed red pepper
1/3 cup freshly grated Parmesan Reggiano cheese
1/3 cup freshly grated Romano Pecorino cheese
¾ cup Chopped fresh tomatoes
½ cup Mozzarella, grated for garnish
OPTIONAL: cooked crumbled bacon, leftover diced turkey or chicken
In a large skillet, melt butter and olive oil over low heat. Add the onion, squash, mushrooms, and garlic. Cook until vegetables are tender.
Mix in the Orzo, and sauté until the pasta takes on a golden color. It will only take a few minutes.
Add the water and white wine. When mixture comes to a simmer, season with salt, pepper, parsley, and crushed red pepper. Cover and simmer about 8 minutes or until Orzo is cooked to your liking.
Add Parmesan and Romano cheeses, stirring until melted. Add mozzarella, cover and give it a minute or two to melt.
Place in a serving bowl and sprinkle chopped tomatoes on top.
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By Tika for CHEW WANNA EAT? © 2016