pesto orzo

Pesto Orzo is a quick and easy meatless dinner that doubles as a side dish that can be served along with your favorite grilled meats and seafood.  This colorful summertime recipe takes only 30 minutes and requires one pan - perfect for busy family weeknights. Make basil pesto from scratch or use a store-bought kind. This crowd-pleasing dish is great for sharing at picnics, potlucks, and barbecue parties.

Pesto Orzo (One-Pan, 30-Minute Meal)

orzo

water

olive oil

garlic (minced)

oz cherry tomatoes ((red and yellow), sliced in half)

oregano

red pepper flakes

lemon

basil pesto

cheese

pine nuts

basil leaves

salt and pepper

In a large, high-sided skillet, combine orzo and water. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice soft texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.

Remove cooked orzo to a large bowl.

To the same, now empty, skillet add olive oil, minced garlic, half of the cherry tomatoes (saving the other half of tomatoes for later), red chili flakes, dried oregano, and salt and pepper to taste. Cook on medium heat, stirring, for 4 minutes, until the tomatoes release juices and garlic is softened.

Add cooked orzo, juice squeezed from half a lemon, the remaining cherry tomatoes, and most of basil pesto. Stir everything well together.

Coat Mozzarella "pearls" with the remaining basil pesto in a separate bowl (you can use the same bowl where you kept cooked orzo). Add them to the orzo, stirring some in, and placing others over the pasta.

Season with salt and red pepper flakes.

Top with pine nuts and fresh basil leaves.

Delicious melt-in-your-mouth pesto chicken meatballs made with shredded zucchini for a boost of nutrition. Paired alongside an incredible creamy pesto orzo with vitamin D packed mushrooms and brightness from lemon! Get your veggies and nutrition in, all while having a comforting well-rounded meal.

One Pan Baked Pesto Orzo with Chicken Meatballs

For the meatballs:

zucchini

93% chicken (or turkey)

panko breadcrumbs, gluten free if desired

Italian seasoning

garlic powder

salt

black pepper

For the mushrooms:

extra virgin olive oil

baby bella mushrooms (or a mix of mushrooms of choice), coarsely chopped

garlic cloves,

For the creamy pesto orzo:

chicken broth⁣

milk of choice (I recommend whole milk

basil pesto⁣

orzo⁣*

½ lemon, juiced

kosher salt⁣

½ teaspoon italian seasoning⁣

mozzarella cheese

To garnish:

basil

Parmesan cheese

Red pepper flakes

Preheat oven to 400 degrees F.

Shred the zucchini: Use a cheese grater to shred your zucchini. Measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out ALL of the moisture/water. This is very important! Transfer shredded zucchini to a large bowl and discard the excess zucchini water.

Form the meatballs: In the large bowl with the shredded zucchini, add the ground chicken, breadcrumbs, egg, basil pesto, lemon zest, italian seasoning, garlic powder, red pepper flakes (if using), kosher salt and black pepper. Use clean hands to mix until well-incorporated and form into 16 golf ball sized meatballs. (You can make the meatballs up to 1 day in advance. Place meatballs on a large plate or baking sheet lined with parchment paper, then cover well with plastic wrap and place in the fridge until ready to cook.)

Cook the meatballs: Place a large deep oven-safe skillet over medium-high heat and add in olive oil. Add the meatballs and brown on all sides. This should only take about 6 minutes total. Do not worry about cooking them all the way through, they will finish cooking in the oven. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When the meatballs are done browning, transfer them to a plate and set aside. Keep the heat in the pan.

Cook the mushrooms: Add another tablespoon of oil to the pan and then add in the mushrooms, salt, and pepper. Stir occasionally until all liquid absorbs and mushrooms have cooked down and start to turn brown and caramelize on the edges, 5 to 8 minutes. Stir in garlic and cook until fragrant, 1 minute.

Cook the orzo: Slowly add the chicken broth to the pan while scraping up any yummy bits from the bottom of the pan, then stir in the milk, basil pesto, lemon zest and lemon juice. Stir in the orzo, lemon zest, lemon juice, salt, and Italian seasoning until well combined. Bring mixture to a gentle simmer. Nestle the meatballs on top of the orzo then immediately transfer to the oven and bake for 10 to 12 minutes until the orzo is cooked. Remove from the oven, sprinkle mozzarella cheese all over the top and bake for 5 more minutes or until the cheese is melted and slightly golden brown in places. Remove from the oven and top with fresh julienned basil, parmesan cheese and extra red pepper flakes, if desired.

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Top 2 pesto orzo recipes from across the web

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