Zucchini and Corn Pesto Orzo

Name: Zucchini and Corn Pesto Orzo
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, chopped; 2 cups chicken broth (link) (or vegetable broth (link)); 1 cup orzo (or other pasta), rinsed (gluten-free for gluten-free); 1 (15.5 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry); 2 medium zucchini, sliced or diced; 1 cup corn, fresh or frozen (optional); 1/4 cup parmigiano reggiano (parmesan cheese), grated; 1/2 cup basil pesto (link); salt and pepper to taste; 1 cup tomato, diced (optional); 1 ball of fresh mozzarella, diced (optional); 2 tablespoons basil, thinly sliced

"A summery fresh pasta with zucchini, corn and plenty of basil pesto topped with fresh tomatoes and mozzarella!..."

INGREDIENTS

•

1 tablespoon olive oil

•

1 medium onion, diced

•

2 cloves garlic, chopped

•

2 cups chicken broth (link) (or vegetable broth (link))

•

1 cup orzo (or other pasta), rinsed (gluten-free for gluten-free)

•

1 (15.5 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)

•

2 medium zucchini, sliced or diced

•

1 cup corn, fresh or frozen (optional)

•

1/4 cup parmigiano reggiano (parmesan cheese), grated

•

1/2 cup basil pesto (link)

•

salt and pepper to taste

•

1 cup tomato, diced (optional)

•

1 ball of fresh mozzarella, diced (optional)

•

2 tablespoons basil, thinly sliced

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes