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one-pot orzo tomatoes corn zucchini
servings 4
core ingredients
- 3 tbsp olive oil
- 1 yellow onion chopped
- 1.5 tsp salt
- 1 zucchini diced
- 3 garlic cloves
- 2 pints cherry tomatoes, halved
- 0.33 cup torn basil
- red-pepper flakes
- 2 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 1.5 cup orzo
- 0.5 cup corn
- 1 cup torn fresh mozzarella (~5 oz)
extra ingredients
- basil
- parmesan
instructions
- Heat olive oil in a large skillet, add the yellow onion, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes.
- Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
- Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste.
- Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes.
- Add the balsamic vinegar and tomato paste and cook for 2 more minutes.
- Add 2.5 cups water and bring to a simmer over medium heat.
- Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low.
- Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look “saucy” as it cooks; if at any point it looks dry, add another ¼ cup water.
- Off the heat, add the mozzarella & Parmesan and stir gently until just combined.
{
"title": "one-pot orzo tomatoes corn zucchini",
"cuisine": "ITALIAN",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 4,
"core_ingredients": [
{
"quantity": 3,
"unit": "TBSP",
"name": "olive oil"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "yellow onion chopped"
},
{
"quantity": 1.5,
"unit": "TSP",
"name": "salt"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "zucchini diced"
},
{
"quantity": 3,
"unit": "UNIT_UNSPECIFIED",
"name": "garlic cloves"
},
{
"quantity": 2,
"unit": "UNIT_UNSPECIFIED",
"name": "pints cherry tomatoes, halved"
},
{
"quantity": 0.33,
"unit": "CUP",
"name": "torn basil"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "red-pepper flakes"
},
{
"quantity": 2,
"unit": "TBSP",
"name": "balsamic vinegar"
},
{
"quantity": 1,
"unit": "TBSP",
"name": "tomato paste"
},
{
"quantity": 1.5,
"unit": "CUP",
"name": "orzo"
},
{
"quantity": 0.5,
"unit": "CUP",
"name": "corn"
},
{
"quantity": 1,
"unit": "CUP",
"name": "torn fresh mozzarella (~5 oz)"
}
],
"additional_ingredients": [
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "basil"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "parmesan"
}
],
"instructions": [
"Heat olive oil in a large skillet, add the yellow onion, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes.",
"Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.",
"Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste.",
"Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes.",
"Add the balsamic vinegar and tomato paste and cook for 2 more minutes.",
"Add 2.5 cups water and bring to a simmer over medium heat.",
"Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low.",
"Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look “saucy” as it cooks; if at any point it looks dry, add another ¼ cup water.",
"Off the heat, add the mozzarella & Parmesan and stir gently until just combined."
],
"notes": "",
"reference_url": "https://cooking.nytimes.com/recipes/1022465-one-pot-orzo-with-tomatoes-corn-and-zucchini",
"total_time_minutes": 45,
"date_created": "2026-01-30T00:00:00Z"
}