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Orzo with Summer Squash and Pesto
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cooking.nytimes.com
By cooking.nytimes.com

Orzo with Summer Squash and Pesto

Instructions
Cook:30min
Updated at: Sat, 23 Nov 2024 02:28:26 GMT

Nutrition balance score

Great
Glycemic Index
45
Low
Glycemic Load
22
High

Nutrition per serving

Calories368 kcal (18%)
Total Fat15.8 g (23%)
Carbs48.7 g (19%)
Sugars8.8 g (10%)
Protein11.3 g (23%)
Sodium492.6 mg (25%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoon extra-virgin olive oil
1 tablespoonextra-virgin olive oil
1 garlic clove, minced
1garlic clove
minced
1 1/2 pounds zucchini or other summer squash, cut in 1/4-inch dice (about 4 cups)
1.5 poundszucchini
or other summer squash, cut in 1/4-inch dice
2 teaspoons chopped fresh marjoram or mint
2 teaspoonsfresh marjoram
chopped, or mint
Salt and freshly ground pepper to taste
salt
to taste
Salt and freshly ground pepper to taste
freshly ground pepper
to taste
10 ounces (1 1/3 cups) orzo
10 ouncesorzo
1/3 cup basil or basil-mint pesto (1/2 batch)
โ…“ cupbasil pesto
or basil-mint
Additional grated Parmesan or pecorino for serving
Parmesan
grated, or pecorino, for serving

Instructions

View on cooking.nytimes.com
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Notes

1 liked
0 disliked
Makes leftovers
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