Creamy Corn and Zucchini Orzo

Ingredients

1 ½ cups DeLallo Orzo Pasta

2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil

1 cup sweet onion, diced small

2 teaspoons garlic, minced, about 2 cloves

2 ¼ cups low sodium chicken broth, or bone broth

¼ – ½ teaspoon salt

¼ teaspoon black pepper

1 cup corn kernels, remove from cob

1 cup zucchini, grated, press out moisture

¼ cup heavy cream, or half and half

¼ cup DeLallo Grated Parmesan

Garnish

1 tablespoon Italian parsley, chopped small

¼ cup zucchini chips, air fried

¼ cup corn kernels, lightly charred over the stovetop

sprinkle DeLallo Grated Parmesan

Directions

Dice the sweet onion and mince the fresh garlic. Set aside.

Grate the zucchini, using a cheesecloth press out any excess moisture. Set aside. Grab about 3 ears of corn. Remove corn kernels from 2 ears of corn. You’ll use this for the recipe.

Save one ear of corn for the garnish. For the corn you’re using as a garnish, you’ll want to char the corn over the stovetop before removing the kernels.

Add olive oil to a large sauté pan over medium high heat. Once the oil is hot, add the diced onion and minced garlic. Sauté until softened.

Next, add the dry orzo pasta. Brown the pasta in the pan for 2-3 minutes. Stirring frequently. Next, deglaze the pan with low sodium chicken broth. Season with salt and black pepper. Mix well.

Bring the mixture to a boil for 2-3 minutes, then reduce the heat to medium low. Add the corn kernels and pressed grated zucchini. Stir well.

Once your pasta is al dente, add the heavy cream and grated parmesan cheese. Mix well. Once the pasta is cooked to your liking, remove it from the heat. If the mixture gets too tight, simply add a touch more broth.

Top the dish with freshly chopped Italian parsley, crispy air fryer zucchini chips, charred corn kernels, and grated parmesan cheese. Serve hot and enjoy.