Yes, you would be correct to say that the above image did not capture my creation of Nigel Slater’s Orzo with Zucchini and Grana Padano pasta dish. Included in his cookbook Notes from the Larder, he shares this simple pasta dish that will satiate your palate, fit the vegetable requirement and be ready to enjoy in fewer than 20 minutes.
Needless to say, each of the last three times I have made it in the past three weeks, I have made it after being exhausted and devoured it immediately – thus, no pictures captured what I made.
But I can attest, it is absolutely delicious and a meal in and of itself. Pair with a glass of your favorite wine, put your feet up and relax.
~View more of TSLL’s Recipes.
~Images via TSLL’s Instagram
Zucchini, Pancetta Orzo w/Parmesan
- 10 ounces orzo (pasta)
- 5 ounces pancetta diced
- 1 large sweet onion 2 shallots will do if an onion is not available
- 2 tablespoons extra virgin olive oil
- 1 cup white wine rosé can work well also
- 2 medium zucchini sliced and cubed
- 1 cup Parmesan or Grana Padano
- salt (coarse sea salt) and pepper (freshly ground)
- Bring a pot of water to boil. Add coarse sea salt to season. Add the orzo pasta to the boiling water and boil for nine minutes. Remove and drain and set aside.
- In a large skillet on low-medium heat, cook the diced pancetta and onion (diced). Drizzle the olive oil in the pan before adding the ingredients. Cook for 15 minutes until the pancetta is cooked and the onion is transculent.
- Add the white wine to the pancetta and onions and increase the heat to medium-high. Reduce the wine by 1/3 to a 1/2. Then add the zucchini and cooking for about 10 minutes or until the zucchini is tender. Season with salt and pepper.
- Turn off the heat and add the orzo and the cheese to the skillet with the pancetta, onion and zucchini. Toss to combine and enjoy!