10-Minute Tomato Orzotto
with Zucchini, Greens & String Peas
Cooking time
10 minutes
Servings
2/4
Calories
470 /serving
Win the supper lotto when you whip up an orzotto. It’s got all the allure (and the Parmigiano Reggiano) of an elegant risotto, but it’s made with small grain-shaped pasta that cooks up way faster. Stir them into a tasty tomato sauce, gathering up lots of veggies as you go. How about some zucchini half-moons sautéed with garlic, wilted leafy greens and string peas for some snappy green moments? How about 10 minutes from pot to table?
We will send you:
- 15ml Minced garlic
- 100g Sugar snap peas (or snow peas)
- 90g Baby greens (baby spinach or kale)
- 200g Zucchini half-moons
- 140g Orzo
- 200ml Tomato sauce
- 30ml Vegetable demi-glace
- 25g Parmigiano Reggiano (contains rennet)
- 8g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt
Total Fat
13 g
Saturated Fat
4 g
Sodium
820 mg
Total Carb
74 g
Sugars
13 g
Protein
19 g
Fibre
8 g
Preparation
Boil the orzo & string peas
Bring a medium pot of salted water to a boil. Remove the stem ends of the string peas; cut into thirds. Add the orzo to the pot of boiling water and boil, 6 to 8 min., until just tender. In the final 2 min., add the string peas. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Toss with a drizzle of oil to prevent sticking.
Start the orzotto
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the zucchini and ⅓ of the spices. Sauté, 2 to 3 min., until crisp-tender. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato sauce, demi-glace, ½ the remaining spices and 2 tbsp of the reserved cooking water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until slightly thickened.
Finish the orzotto
To the pan of zucchini and sauce, add the orzo and string peas, the spinach, ¼ cup of the remaining cooking water (double for 4 portions) and the remaining spices. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted and the orzotto is combined. Add ½ the cheese; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the orzotto between your plates. Garnish with the remaining cheese. Bon appétit!
