You may also like
Categories:
butter olive oil shallot crookneck squash mushrooms garlic orzo Parmesan cheese whipping cream fresh Italian parsley pine nuts
Viewed: 65 - Published at: 4 years agoIngredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 large shallot, chopped
- 1 1/4 pounds yellow crookneck squash, cut into 1/3-inch cubes (about 4 cups)
- 1/2 pound mushrooms, cut into 1/3-inch cubes (about 4 cups)
- 1 garlic clove, minced
- 2 cups orzo (rice-shaped pasta; 12 to 13 ounces)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup whipping cream
- 4 tablespoons finely chopped fresh Italian parsley, divided
- 1/3 cup pine nuts, toasted
Method
- Melt butter with oil in large skillet over medium heat. Add shallot; saute 2 minutes. Add squash. Increase heat to medium-high; saute until softened, about 3 minutes. Add mushrooms; saute until tender, about 6 minutes. Add garlic and stir 1 minute. Season with salt and pepper.
- Meanwhile, cook orzo in boiling salted water until just tender but firm to bite. Drain, reserving 1/3 cup pasta liquid.
- Mix orzo, cheese, cream, and 3 tablespoons parsley into vegetables in skillet. Stir over low heat until creamy, adding some reserved pasta liquid if dry, about 3 minutes. Mix in pine nuts. Season with salt and pepper. Transfer to bowl; sprinkle with 1 tablespoon parsley.
