Ingredients:

  • Dry orzo: 1 1/2 cups (250 g)
  • Salt: 1–1 1/2 tbsp for pasta water (to taste)
  • Extra-virgin olive oil: 2 tbsp (30 ml), plus 1 tsp for finishing (optional)
  • Unsalted butter (optional, for silkier finish): 1 tbsp (14 g)
  • Small yellow onion or shallot, finely diced: 1 small (about 3–4 oz / 85–115 g)
  • Garlic, minced: 2 cloves (about 6 g)
  • Zucchini, medium, cut into 1/3-inch (8 mm) half-moons: 2 medium (about 12–14 oz / 350–400 g)
  • Cherry tomatoes, halved (or 2 large tomatoes, diced): 1 pint (about 10–12 oz / 300–350 g)
  • Fresh lemon: zest and juice of 1/2 lemon (about 1–2 tsp juice)
  • Fresh basil leaves, torn: 1/3 cup loosely packed (about 10–12 g)
  • Grated Parmesan cheese (or Pecorino), plus extra for serving: 1/3–1/2 cup (30–50 g)
  • Freshly ground black pepper: to taste
  • Crushed red pepper flakes (optional): pinch
  • Optional add-ins: toasted pine nuts (2 tbsp), chopped parsley (2 tbsp), cooked shrimp or diced grilled chicken

Instructions:

  1. Bring water to a boil: Fill a large pot with water, salt generously, and bring to a rolling boil.
  2. Cook the orzo: Add orzo and cook according to package for al dente (usually 8–10 minutes). Reserve about 1/3 cup (80 ml) pasta cooking water, then drain orzo in a colander. Tip: stop cooking 30–60 seconds before package time if you’ll finish in the pan.
  3. Sauté aromatics: While orzo cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion or shallot and cook until translucent, 2–3 minutes. Add garlic and cook 30 seconds until fragrant (do not brown).
  4. Cook zucchini: Increase heat to medium-high, add zucchini in a single layer, and sauté until edges turn golden and pieces are just tender, 4–5 minutes. Look for light browning on cut edges and slightly firm texture.
  5. Add tomatoes and finish vegetables: Add halved cherry tomatoes and a pinch of salt; cook 2–3 minutes until tomatoes soften and start to release juices but keep their shape.
  6. Combine orzo and vegetables: Add drained orzo to the skillet and toss to combine. Sprinkle in lemon zest and juice, grated Parmesan, torn basil, and butter (if using). Toss and add reserved pasta water a splash at a time to loosen and create a glossy coating. Taste and season with salt, pepper and optional red pepper flakes.
  7. Finish and serve: Stir in a drizzle of extra-virgin olive oil if desired. Plate and finish with extra Parmesan and basil. Serve hot or at room temperature.