Creamy Tomato Orzo with Hidden Zucchini

By Sprig Originals ✓ · cooked up in Sprig

A one-pot pasta dinner that tastes like the inside of a pizza: sweet tomato, melty mozzarella and buttery-soft orzo. A whole grated zucchini melts invisibly into the sauce, so even picky eaters clean the bowl. On the table in under 35 minutes with one pan to wash.

Ingredients

• 2 tbsp olive oil
• 2 cloves garlic, finely grated or minced
• 1 medium zucchini, coarsely grated
• 1 1/2 cups dried orzo
• 1 1/2 cups tomato passata or canned tomato sauce
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1/2 cup whole milk
• 1 cup shredded mozzarella
• 1/3 cup grated parmesan
• salt and black pepper

Instructions

1. Warm the olive oil in a large deep skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds, just until it smells sweet — do not let it brown.
2. Add the grated zucchini and a pinch of salt. Cook, stirring, for 4 to 5 minutes, until the shreds have softened and shrunk down and most of their water has cooked off.
3. Stir in the orzo and toast for 1 minute so the grains are coated in oil, then pour in the passata and broth. Stir well and scrape the bottom of the pan.
4. Bring to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 10 to 12 minutes, stirring every 2 minutes so the orzo does not stick, until the pasta is tender and the sauce is thick and glossy.
5. Turn off the heat. Stir in the milk, mozzarella and parmesan until the cheese melts into a creamy sauce, about 1 minute. Season with salt and a little black pepper.
6. Let it sit for 3 minutes off the heat to thicken, then stir once more and serve warm in bowls.

Chef's tips

Nutrition (per serving, estimated)

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