Go Back
Print

Spicy Orzo with Corn, Zucchini and Goat Cheese

Total Time 40 minutes
Author Emily @ Zen & Spice

Ingredients

  • 16 oz orzo pasta
  • 6 Tbsp extra virgin olive oil
  • 3 ears of corn kernels cut off
  • Ground black pepper
  • 4 zucchini diced
  • 2 cans diced tomatoes
  • 1/2 tsp salt
  • 2 Tbsp minced garlic
  • 2 tsp chopped fresh oregano
  • 1 tsp red pepper flakes
  • 2 Tbsp tomato paste
  • 1/2 cup white wine
  • 1 cup thinly sliced fresh basil
  • 5 oz goat cheese
  • 1 cup parmesan reggiano

Instructions

  1. Boil the orzo according to package directions. Drain and set aside.
  2. In a large non-stick pan, warm 3 Tbsp olive oil over medium-high heat and add the corn. Season with salt and pepper and cook until corn is golden, about 8 minutes. Transfer to a large bowl and set aside.
  3. Return the pan to medium-high heat and add the remaining 3 Tbsp olive oil. Add the diced zucchini, cooking until it is tender and golden, about 8 minutes. Transfer to the large bowl with the corn.
  4. Set the pan over medium-low heat. Add the two cans of diced tomatoes, 1/2 tsp salt, black pepper to taste, garlic, oregano and red pepper flakes. Let simmer for about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and let simmer for about 3 minutes until reduced.
  5. In a large bowl, combine the orzo, zucchini, corn, basil, sauce, goat cheese and parmesan.
  6. Serve with an additional sprinkling of parmesan.