Summer Squash Orzo & Lemon Basil Ricotta
Lemony, basil, creamy and over-the-top summer in a bowl. This bright recipe is the perfect dish for a warm Sunday afternoon with a glass of wine in hand.
Dear summer squash, I love you.
Squash in general is so delicious–it’s one of my favorite elements to add to a summer-inspired pasta. It brings so much freshness (and a little sweetness) to the table in a really elegant and subtle way.
This recipe reminds me of a french-countryside dish that can serve the whole family. It’s not fussy, easy to modify and you can play around with it however you like. I love recipes that are somewhat rustic in their nature, meaning there are no frills, nothing needs to be super uniform, and flavor gets to come to the forefront of the dish.
Ingredients
4-5 summer squash
1 onion
1 cup orzo
4 tsp olive oil
2 cloves garlic, chopped
1 cup full-fat ricotta
juice of 1 lemon
zest of 1/2 a lemon
pinch of fresh basil, chopped
pinch of fresh parsley, chopped for garnish
1 tsp salt
1 tsp pepper
1/2 tsp dried oregano
basil olive oil, plus extra for serving (this is my favorite!)
Begin by heating a medium pan on medium-low heat with 2 tbsp of olive oil.
Add half an onion chopped to the oil in the pan, and sauté until translucent. Add 1 clove of chopped garlic along with the orzo. Stir to combine, making sure the orzo is covered generously with the olive oil. Gently heat for about 5 minutes, or until the orzo just begins to sizzle. Add about 1 1/2 cups of water (enough so that the orzo is just covered). Turn down the heat to low, cover, and simmer for about 10 minutes–checking on the orzo every few minutes to stir. You’ll know the pasta is done once it’s soft and all the liquid has evaporated.
In a second larger pan, heat 2 tablespoons of olive oil and sauté the remaining onion.
Chop the summer squash into 1/2 inch pieces. Add to the pan along with 1 clove of garlic, oregano, a pinch of salt, and pepper. Gently sauté until the squash are just cooked (about 10 minutes).
While the squash cooks, mix together the ricotta mixture. Start in a medium bowl by adding the ricotta, basil, lemon juice, and zest, basil olive oil, 1/2 tsp salt, 1/2 tsp pepper, and whisk. Set aside.
Next, begin plating everything. In a large serving bowl plate the orzo, followed by the ricotta mixture and then the squash. Gently fold to combine and serve!
