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Grilled Summer Vegetable and Orzo Pasta

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Ingredients
 

  • 2-3 zucchini, or summer squash cut into thick slices
  • 2 to 3 ears of corn
  • 2 heaping cups of chopped tomatoes, preferably cherry tomatoes
  • Avocado oil or another high heat cooking oil for grilling
  • 1 pound of orzo pasta
  • Around 1/2 cup of the pasta water
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • The juice of 1 lemon
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions
 

  • Place the cut zucchini and ears of corn on a lined sheet pan and drizzle with enough oil to lightly coat all of the veggies. Sprinkle with a little salt as well.
  • Prepare the grill with any additional oil as needed and once the grill is hot, cook the zucchini and corn.
  • Careful not to overcook the zucchini as it can become too squishy.
  • Make sure to get a good char onto the corn for that great “summer grilling” flavor.
  • Once they are cooked, set them aside to cool while making the pasta.
  • Bring a large pot of water to a boil and add in enough salt to flavor the water.
  • Add in the orzo and cook until al dente.
  • Reserve about 1/2 cup of the pasta water.
  • Strain the pasta and place it back in the pot.
  • Add in the butter and olive oil and stir to combine.
  • Cut the zucchini into bite-sized pieces and cut the corn off of the cob.
  • Add the zucchini, corn, and tomatoes onto the pot with the pasta.
  • Add in the lemon, cheese, parsley and a small splash of the pasta water. Mix to combine everything.
  • Add more lemon and/or pasta water as needed.
  • Add salt and pepper to taste.
  • This can be served warm or cold.
Author: Maria Provenzano