Tuscan Orzo Skillet
This Tuscan orzo skillet is a comforting one-pan meal, perfect for a busy weeknight. It's packed with vegetables and creamy pasta.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, finely chopped
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon red pepper flakes (optional)
- 2 medium zucchini, diced into 0.5-inch pieces
- 1 cup orzo pasta, uncooked
- 1 cup canned crushed tomatoes
- 2 cups vegetable broth
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese, plus more for serving
- 0.25 cup chopped fresh basil leaves
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium heat.
- Add 1 medium finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Stir in 2 cloves finely chopped garlic, 1 teaspoon dried Italian seasoning, and 0.5 teaspoon red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Add 2 medium zucchini, diced into 0.5-inch pieces, and cook for 3-4 minutes until slightly tender-crisp.
- Pour in 1 cup uncooked orzo pasta, 1 cup canned crushed tomatoes, and 2 cups vegetable broth. Stir to combine.
- Bring the mixture to a simmer, then reduce heat to low, cover the skillet, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove from heat. Stir in 0.5 cup heavy cream, 0.5 cup grated Parmesan cheese, and 0.25 cup chopped fresh basil leaves. Mix well.
- Season with salt and black pepper to taste. If the skillet is too thick, you can add a splash more vegetable broth or water.
- Serve immediately from the skillet, garnished with an extra sprinkle of Parmesan cheese and 2 tablespoons chopped fresh parsley.