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Ready in 10 minutes

10-Minute Tomato Orzotto

with Zucchini, Greens & String Peas

Cooking time

10 minutes




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
Total Fat
13 g
Saturated Fat
4 g
820 mg
Total Carb
74 g
13 g
19 g
8 g
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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.
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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.
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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.
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Plate your dish
Divide the orzotto between your plates. Garnish with the remaining cheese. Bon appétit!