Courgette Orzo

    50 min

    A wonderful vegetarian pasta, which can be served as a side dish or a main course. Pasta is tossed with sauteed courgette and summer squash. Enjoy with a liberal scattering of Parmesan cheese.

    25 people made this

    Serves: 4 

    • 340g uncooked orzo pasta
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 red onion, chopped
    • 100g chopped spring onions
    • 1 courgette, cut into 1.25cm cubes
    • 1 yellow summer squash, cut into 1.25cm cubes
    • 1 teaspoon dried parsley
    • salt and ground black pepper to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan.
    2. Heat the olive oil in a frying pan over medium heat and cook the red onion and spring onions until the onion is translucent, about 5 minutes; stir in the courgette and squash, then simmer until tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt and black pepper to serve.

    Yellow summer squash

    Look like yellow courgettes and can be found in speciality markets. If unavailable, use courgettes instead.

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    Reviews in English (23)


    Quiet and understated, yet full of fresh flavor - the perfect side dish for our Chicken Cordon Bleu. Attractive too. Added fresh minced garlic, butter along with the olive oil, and fresh parsley rather than dried. Loved it.  -  21 Jan 2011  (Review from Allrecipes US | Canada)


    Loved it! Used 1/2 butter 1/2 olive oil to saute the onions and zucchini. I added about 1 tablespoon of garlic to the onions after the onions cooked about 3 minutes. I also added a couple of teaspoons of grated lemon zest along with the parsley at the end. Really nice, fresh flavor. For those of you who found this to be bland, adding the garlic & lemon zest really does add a lot of flavor. Next time I will only make 8 ounces of orzo, as I had a lot left over (I could see it was too much compared to the onion/zucchini mixture - so I left a good bit out, which is fine, because I can use this in another dish. Maybe a nice orzo salad). This one's a keeper!  -  16 Feb 2011  (Review from Allrecipes US | Canada)


    This was good. It has a very mild flavor and would pair best with something more boldly flavored. Although I was reasonably pleased with my results, I do think this recipe is poorly written. First off, what is the point of putting the cooked and drained orzo in a large saucepan? Why dirty another pan? Secondly, my zucchini were done in 8 minutes; they would have turned to mush after 15 minutes. And the volume of food this recipe produces would surely feed way more than 4 people. I reduced the amount of orzo significantly, using only about a third of the amount indicated. I also tossed in a pat of butter when adding the final seasonings.  -  13 Aug 2011  (Review from Allrecipes US | Canada)