One-Pan Pesto Orzo with Zucchini, Corn and Peas

Colorful close-up of pesto orzo topped with cherry tomatoes, pine nuts, basil leaves, grated cheese, and lemon wedges. The dish appears fresh and vibrant with a variety of textures and colors.

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One-Pan Pesto Orzo with Zucchini, Corn and Peas

This one-pan Pesto Orzo is packed with zucchini, sweet peas, corn, juicy cherry tomatoes and gooey mozzarella. Packed with Italian flavors and ready in under 30 minutes – the comfort food you will crave all summer!

Prep Time10

Cook Time25

Course: Main

Diet: Vegetarian

Keyword: Pesto Orzo

Servings:

Calories: 458kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

2 tbsp olive oil , or as needed
1 yellow onion , finely diced
1 tsp salt
½ tsp black pepper
¼ tsp red-pepper flakes , or to taste
2 zucchini (courgettes) , diced
4 heaping tbsp green pesto , add more if you like
3 ½ cups (830ml) vegetable stock , or more as needed
1 tbsp lemon juice , or to taste
1 ½ cups (300g) orzo
½ cup (90g) fresh corn
½ cup (75g) frozen peas
1 cup (150g) cherry tomatoes, halved
½ cup (120g) fresh mozzarella , cubed
3 tbsp grated Parmesan , plus more to serve
handful fresh basil and mint leaves , chopped
zest of 1 lemon , to garnish
3 tbsp pine nuts , to garnish

Instructions

Heat the olive oil in a large pan over high heat. Lower the heat when it is foaming and add the onion. Cook, stirring, until softened adding the salt, pepper and red pepper flakes.
2 tbsp olive oil, 1 yellow onion, 1 tsp salt, ½ tsp black pepper, ¼ tsp red-pepper flakes
Stir in the diced zucchini (courgettes) and continue to cook for a couple of minutes. Add the pesto, vegetable stock, lemon juice and orzo, stirring everything together.
2 zucchini (courgettes), 4 heaping tbsp green pesto, 3 ½ cups (830ml) vegetable stock, 1 ½ cups (300g) orzo, 1 tbsp lemon juice
Bring to a simmer and cook for 10-12 minutes, stirring frequently to prevent the orzo from sticking. Add a splash of water or stock if the pan looks too dry.
Stir in the corn and peas and continue to cook until the orzo is cooked to your liking. I prefer it al dente as it gets a bit mushy if overcooked.
½ cup (90g) fresh corn, ½ cup (75g) frozen peas
Add the tomatoes, mozzarella just before taking off the heat for melty gooey cheese goodness.
1 cup (150g) cherry tomatoes, halved, ½ cup (120g) fresh mozzarella
Sprinkle with the Parmesan, taste and adjust the seasoning if needed. Garnish with lemon zest, fresh herbs and pine nuts and serve with a side of crusty bread.
3 tbsp grated Parmesan, handful fresh basil and mint leaves, 3 tbsp pine nuts, zest of 1 lemon

Video

Notes

Substitutions and Variations

Swap mozzarella for feta, burrata, or goat cheese. You can also use Bocconcini
Add spinach right before serving for extra greens.
Use red pesto or sun-dried tomato pesto for a Mediterranean twist, adding red peppers
Make it creamier! Stir in a splash of heavy cream or garlic and herb cream cheese such as Boursin.
Add protein: stir in cooked chicken, shrimp, crab, chickpeas or grilled halloumi.

Storing Instructions

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or the microwave, adding a splash of water or stock to loosen. This recipe is not freezer-friendly – the texture of the pasta and cheese is not pleasant when thawed!

Nutrition