This creamy pasta dish combines the smoky flavors of grilled corn and zucchini with a vibrant basil pesto sauce. It is a versatile one-pan meal that works efficiently as a primary dish or a side for grilled proteins.

List of ingredients

3 medium ears sweet corn, husk and silk removed – provides natural sweetness and smoky texture.
2 medium zucchinis, ends trimmed and halved width-wise – adds a tender, earthy element.
2 tablespoons olive oil – used for coating vegetables to ensure charring.
1 tablespoon unsalted butter – used for sautéing aromatics.
1 medium shallot, minced – adds a mild onion base.
2 medium cloves garlic, minced – provides aromatic depth.
1 lb uncooked orzo pasta – the primary grain base for the dish.
4-1/2 cups chicken broth (or vegetable broth) – used for cooking the pasta via absorption.
1/2 cup heavy whipping cream – creates a rich, creamy consistency.
1/2 cup basil pesto (homemade or jarred) – provides the primary herby flavor.
1/4 cup grated Parmesan cheese, plus more for serving – adds saltiness and thickens the sauce.
2 tablespoons minced fresh basil, plus more for serving – adds a fresh, aromatic finish.
Salt and pepper to taste – for final seasoning adjustments.

step-by-step instructions

Char the vegetables: Rub corn and zucchini lightly all over with olive oil. Grill over medium-high heat, or pan sear in a cast iron pan, turning occasionally until both the zucchini and corn are lightly charred all over.
Prepare the produce: Transfer the charred zucchini and corn to a cutting board. Once cool enough to handle, cut the kernels off the cobs and cut the zucchini into 1/2-inch cubes.
Toast the pasta: Heat a large skillet over medium heat. Add the butter and swirl to coat the pan. Add the minced shallot and saute for several minutes until softened. Stir in the minced garlic and uncooked orzo, cooking for 1-2 minutes until the pasta is lightly toasted.
Simmer the orzo: Add the broth to the skillet and stir until evenly combined. Bring the mixture to a simmer over medium heat, then reduce the heat to medium-low. Allow it to simmer for 10-15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
Combine ingredients: Remove the skillet from the heat. Stir in the charred corn, cubed zucchini, heavy cream, pesto, Parmesan cheese, and minced basil until the mixture is evenly combined and creamy.
Final Seasoning: Season the orzo with salt and pepper to taste. Serve the dish warm, sprinkled with additional Parmesan and fresh basil on top.

Techniques for Charring Vegetables

Utilizing an Outdoor Grill

Using an outdoor grill provides the most authentic smoky flavor. Place the oiled corn and zucchini directly over medium-high coals or burners, rotating them every few minutes to ensure the char is evenly distributed across all surfaces without burning the interior.

Using a Cast Iron Skillet

A cast iron pan is ideal for achieving a sear if a grill is unavailable. Heat the pan until it is very hot before adding the vegetables, which creates an immediate sear that mimics the effect of a grill while keeping the vegetable centers tender.

The Broiler Method

If using an oven, place the vegetables on a baking sheet directly under the broiler. This intense top-down heat quickly chars the skin of the zucchini and corn, though it requires frequent monitoring to prevent the vegetables from overcooking.

Customizing the Orzo Base

Vegetarian Adaptations

To make this recipe vegetarian, replace the chicken broth with a high-quality vegetable broth. This substitution maintains the savory depth required to cook the pasta while ensuring the dish remains plant-based.

Alternative Summer Vegetable Pairings

While zucchini and corn are traditional, you can substitute them with diced summer squash, red bell peppers, or asparagus tips. Ensure these vegetables are also charred or sautéed before being stirred into the final pasta mixture.

Different Cheese Options

For a tangier flavor, replace the Parmesan with crumbled feta or goat cheese. If you prefer a stretchier texture, stir in small cubes of fresh mozzarella at the final stage so they slightly melt into the creamy pesto sauce.

Professional Cooking Tips

The Benefit of Toasting Orzo

Browning the dry orzo in butter before adding liquid creates a nutty flavor profile. This step prevents the pasta from becoming overly mushy and adds a layer of complexity to the overall taste of the dish.

Managing the Absorption Process

Simmering the pasta in broth rather than boiling it in water allows the orzo to absorb the flavor of the broth. Keep the heat on medium-low to ensure the liquid reduces slowly and the pasta cooks evenly.

Preserving Pesto Color and Flavor

Adding the pesto at the very end of the cooking process, after the heat is turned off, prevents the basil from oxidizing. This keeps the sauce a bright green color and preserves the fresh, volatile oils of the basil.

Emulsifying the Cream Sauce

Stirring the heavy cream and Parmesan into the hot pasta helps create a stable emulsion. This results in a silky texture that clings to the orzo rather than separating into a liquid pool at the bottom of the pan.

Serving and Presentation

Pairing with Grilled Proteins

This orzo serves as an excellent side for grilled chicken breasts, seared salmon fillets, or roasted tofu steaks. The creamy, herby nature of the pasta complements the charred exterior of grilled meats.

Adding Texture with Garnishes

To add a contrasting crunch, garnish the finished dish with toasted pine nuts or slivered almonds. A sprinkle of red pepper flakes can also add a subtle heat that balances the sweetness of the charred corn.

Balancing with Acidity

If the dish feels too rich due to the cream and cheese, add a squeeze of fresh lemon juice just before serving. The acidity cuts through the fat and brightens the flavor of the pesto.

Storage and Reheating

Refrigeration Guidelines

Store leftover pesto orzo in an airtight container in the refrigerator for up to 6 days. Ensure the container is sealed tightly to prevent the pasta from absorbing other odors in the fridge.

Reheating on the Stovetop

To reheat, place the orzo in a skillet over low heat. Add a splash of water, chicken broth, or a tablespoon of cream to loosen the sauce, as the pasta will absorb moisture while sitting in the fridge.

Microwave Reheating Tips

When using a microwave, heat the pasta in short 30-second intervals, stirring in between. Adding a teaspoon of water helps steam the pasta and restores the creamy consistency of the pesto sauce.

Make-Ahead Strategy

Pre-preparing the Vegetables

The corn and zucchini can be charred and cubed up to 3 days in advance. Store them in a sealed container and stir them into the hot pasta during the final assembly step.

Preparing the Pesto in Advance

If making pesto from scratch, it can be prepared up to 6 days before the recipe is assembled. Store it in a jar with a thin layer of olive oil on top to prevent discoloration from air exposure.

Staging the Component Prep

Mince the shallots and garlic and measure out the broth and cream before starting the cooking process. Having all ingredients prepped prevents the garlic from burning while you are measuring the pasta.

Troubleshooting Common Issues

Correcting Mushy Orzo

If the pasta becomes too soft, it is likely due to overcooking or excessive stirring. To prevent this, avoid stirring the orzo constantly during the simmer phase and ensure you remove it from the heat immediately once tender.

Fixing a Dry Sauce

If the final result is too thick or dry, stir in an additional tablespoon of heavy cream or a small amount of warm broth. This will restore the silkiness without diluting the pesto flavor.

Adjusting Excessive Saltiness

If the combination of Parmesan and broth makes the dish too salty, add a small amount of unsalted butter or more heavy cream. This helps neutralize the salt concentration across the palate.

Handling Corn Kernel Removal

To remove corn kernels cleanly, place the charred cob upright in a large bowl. Use a sharp knife to slice downward, keeping the knife close to the cob to maximize the yield of kernels.

Frequently Asked Questions

Can I use a different type of pasta?

While orzo is traditional for its rice-like texture, you can use small pasta shapes like ditalini or acini di pepe. However, you may need to adjust the broth quantity slightly depending on the pasta’s absorption rate.

Is it possible to make this dairy-free?

You can substitute the butter with olive oil, the heavy cream with full-fat coconut milk, and the Parmesan with nutritional yeast. Ensure the pesto used is also made without cheese to keep the dish entirely dairy-free.

What should I do if I don’t have a shallot?

A small finely diced yellow onion or a pinch of onion powder can be used as a substitute. Shallots are preferred for their milder, sweeter taste, but onions provide a similar aromatic base.

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn, but you must thaw it and pat it dry before searing it in a pan. Frozen corn will not char as effectively as fresh corn on the cob, so use high heat to achieve a brown color.

How do I prevent the zucchini from releasing too much water?

Searing the zucchini at a high temperature quickly locks in the moisture. Avoid overcrowding the pan during the charring process, as this lowers the temperature and causes the vegetables to steam rather than sear.

Pesto Zucchini Orzo with Charred Sweet Corn

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Author: alyssabennett
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: General

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Description

Smoky charred zucchini and sweet corn add a perfect summery touch to this pesto zucchini orzo that’s easy to prepare and goes well with any grilled meat!

Ingredients

Scale

3 medium ears sweet corn, husk and silk removed
2 medium zucchinis, ends trimmed and halved width-wise
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
2 medium cloves garlic, minced
1 lb uncooked orzo pasta
4–1/2 cups chicken broth (or vegetable broth)
1/2 cup heavy whipping cream
1/2 cup basil pesto (homemade or jarred)
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons minced fresh basil, plus more for serving
Salt and pepper to taste

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Instructions

Step 1: Rub corn and zucchini lightly all over with oil. Grill over medium-high heat (or pan sear in cast iron pan) turning occasionally until zucchini and corn is lightly charred all over.
Step 2: Transfer zucchini and corn to a cutting board and when cool enough to handle, cut kernels off of cobs and cut zucchini into 1/2-in cubes.
Step 3: Heat a large skillet over medium heat. Add butter and swirl to coat pan. Add shallot and saute several minutes until softened. Add garlic and orzo and cook 1-2 minutes until orzo is lightly toasted.
Step 4: Add broth to skillet and stir until evenly combined. Bring to a simmer over medium heat, then reduce heat to medium-low and allow to simmer 10-15 minutes until most of the liquid is reduced and orzo is tender, stirring occasionally.
Step 5: Remove orzo from heat and stir in charred corn, zucchini, heavy cream, pesto, Parmesan, and basil until evenly combined.
Step 6: Season orzo with salt and pepper to taste and serve warm with additional Parmesan and basil sprinkled on top.

Notes

Store orzo in refrigerator up to 6 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Pan-searing
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 502 kcal
Sugar: 5.1 g
Sodium: 640 mg
Fat: 18.9 g
Saturated Fat: 6.8 g
Unsaturated Fat: 12.1 g
Trans Fat: 0 g
Carbohydrates: 67.2 g
Fiber: 4.8 g
Protein: 18.3 g
Cholesterol: 25 mg