One-Pot Orzo With Tomatoes, Corn and Zucchini

• servings: 6 servings
• total time: 45 minutes

Ingredients

3 tablespoons olive oil

1 Vidalia or yellow onion, chopped

1 1/2 teaspoons kosher salt, plus more for seasoning

Black pepper, to taste

1 medium zucchini (about 8 ounces), halved lengthwise, seeded and 1/2-inch diced

3 garlic cloves, minced

2 pints cherry tomatoes, halved

1/3 cup torn fresh basil leaves, plus more for serving

1/4 teaspoon red-pepper flakes, plus more to taste

2 tablespoons balsamic vinegar

1 tablespoon tomato paste

1 1/4 cups orzo

Kernels from one ear of corn (about 1/2 cup)

1 cup torn or medium-diced fresh mozzarella (about 5 ounces)

1/4 cup grated Parmesan

Directions

Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.

Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.

Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look “saucy” as it cooks; if at any point it looks dry, add another 1/4 cup water.

Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.

Nutrition

• Calories: 283
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Sodium: 571 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 12 g