Orzo With Summer Squash and Toasted Hazelnuts

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook orzo in a 4-5 quart pot of boiling salted water until al dente.
  • Reserve 1/2 cup of cooking water.
  • While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides.
  • Then sauté shallot, stirring until golden, about 5 minutes.
  • Add zucchini, yellow squash, salt, and pepper and sauté; stirring occasionally until vegetables are just tender, about 5 minutes.
  • Remove from heat and stir in nuts, parsley, basil and zest.
  • Add cooked orzo to skillet and stir gently.
  • If mixture seems dry, moisten with some reserved pasta water.
  • Season with salt & pepper.
  • Serve warm or at room temperature.
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