Orzo Skillet with Italian Sausage and Zucchini
Some days there isn’t much time for cooking. And some days you may not want to heat up the house preparing an elaborate meal. Neither scenario should preclude you from enjoying something fresh and delicious, and this recipe is proof of just that. Start by simmering orzo in chicken stock and while that cooks make a speedy summer skillet sauté of Italian sausage, red onion, zucchini, and tomatoes. The two should be done around the same time and then all that’s left to do is toss them together with a hefty handful of whatever fresh herbs you like (it’s hard to go wrong with just about anything here), sprinkle it with parmesan cheese and red pepper flakes, and just like that, dinner is served.
Ingredients
- 1 tbsp butter
- 8 oz orzo noodles
- 2 cups chicken stock
- 1 tbsp extra virgin olive oil
- 8 oz ground Italian sausage
- 1 small red onion chopped
- 1 zucchini cut in half lengthwise and sliced into ¼-inch thick half-moons
- 1 cup cherry tomatoes sliced in half
- Salt and pepper
- 1 cup tender herb such as parsley, basil, cilantro, tarragon, and/or mint chopped
- Parmesan cheese and red pepper flakes for serving (optional)
Instructions
- Melt butter in a medium saucepan over medium-low heat. Add orzo and cook, stirring frequently, until starting to brown, about 2-3 minutes. Add chicken stock, increase heat to high and bring to a low boil. Cover, reduce heat to low and simmer for about 10-12 minutes until liquid is mostly absorbed and orzo is al dente.
- While pasta is cooking heat olive oil in a large skillet over medium heat. Break sausage into pieces and add to pan along with red onion. Cook for 4-5 minutes until sausage is browning and onion is starting to soften.
- Add zucchini, cherry tomatoes, and ½ tsp salt, and ¼ tsp pepper to the pan and continue to cook, stirring occasionally for 3-4 minutes until zucchini and tomatoes are slightly softened and tomatoes have released some juice. Remove from heat.
- Add orzo to pan along with herbs and mix together. Adjust seasoning with salt and pepper to taste. Serve topped with grated Parmesan cheese and red pepper flakes if desired.
Notes
Zucchini could be substituted for any variety of summer squash.