LibreRecipes

Orzo with Yellow Squash, Mushrooms, and Pine Nuts

Rating

Calories

545.0

Protein

17.0

Sodium

113.0

Fat

21.0

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

Melt butter with oil in large skillet over medium heat. Add shallot; sauté 2 minutes. Add squash. Increase heat to medium-high; sauté until softened, about 3 minutes. Add mushrooms; sauté 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.