Zucchini and Corn Pesto Orzo

Zucchini and Corn Pesto Orzo

A summery fresh pasta with zucchini, corn and plenty of basil pesto topped with fresh tomatoes and mozzarella!

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ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 2 cups chicken broth (link) (or vegetable broth (link))
• 1 cup orzo (or other pasta), rinsed (gluten-free for gluten-free)
• 1 (15.5 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
• 2 medium zucchini, sliced or diced
• 1 cup corn, fresh or frozen (optional)
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 1/2 cup basil pesto (link)
• salt and pepper to taste
• 1 cup tomato, diced (optional)
• 1 ball of fresh mozzarella, diced (optional)
• 2 tablespoons basil, thinly sliced

directions

1. Heat the oil in a large pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
2. Add the garlic and cook until tender, about a minute.
3. Add the broth, orzo, chickpeas, and zucchini, bring to a boil, reduce the heat and simmer until the orzo is cooked, about 8 minutes.
4. Mix in the corn, parmesan, and pesto, before seasoning with salt and pepper to taste.
5. Serve topped with the diced tomatoes, mozzarella, and sliced basil!

Nutrition Facts: Calories 345, Fat 18g (Saturated 5g, Trans 0), Cholesterol 23mg, Sodium 672mg, Carbs 44g (Fiber 7g, Sugars 9g), Protein 19g

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