Thursday, August 7, 2014

Summer Squash & Spinach Orzo Pasta

I am so excited to share today's recipe with you all!  I pretty much crave pasta all year long, but during the summertime I tend to prefer much lighter dishes because, let's be honest, it's too dang hot for heavier comfort food style pasta.  I also like to take advantage of all the fresh produce that comes with the summer months, and that means lots and lots of yellow summer squash and zucchini.  

This pasta dish is the perfect balance of light, fresh flavors combined with whole wheat orzo.  You won't find any cream or tomato based sauces in my summer pasta.  Just simple nutty flavored noodles cooked in olive oil & chicken broth, that pairs perfectly with the sweet flavor of the summer squash and brightened up with fresh flat leaf parsley & a touch of basil.

I might also mention that this cooks up in around 30 minutes making this a great nutritionally sound dish to whip up on any night of the week.

Hope you enjoy! 


1 1/2 cup zucchini, chopped
1 cup chopped yellow summer squash
1 tbsp + 1 tsp. extra virgin olive oil
2 cloves of garlic, finely chopped
1/4 cup yellow onion, thinly sliced
1/2 tsp. fresh cracked black pepper
1/2 tsp. sea salt
1 cup whole wheat orzo
2 cups low sodium chicken broth
1 cup sliced spinach
1/4 cup torn basil leaves
1/4 cup fresh grated Parmesan cheese + extra for garnish
2 tbsp. Italian flat leaf parsley, chopped


In a large saute pan, heat olive oil over medium high heat.

Once heated, cook summer squash & zucchini until almost tender {around 5-6 minutes}.  Add in onion, garlic, and salt & pepper and cook around 2 minutes longer, or until onions start to become translucent.

Next, add in the orzo pasta noodles to the pan and continuously stir & toss to thoroughly coat the noodles in the olive oil for around 1 minute.  Take care not to burn the dry noodles.

Add in the chicken broth and bring to a boil, stirring occasionally.  Once boiling, reduce heat to medium low, and simmer {still stirring occasionally} until most of the liquid is absorbed, around 10-15 minutes.

Throw in the spinach & basil leaves and continue to stir & toss until the spinach begins to wilt.

Remove from heat, and stir in the Parmesan cheese.

Divide amongst bowls, and finish by topping with flat leaf parsley and an extra garnish of Parmesan cheese if desired.

This recipe can easily be reheated the next day by simply heating in a small saute pan over medium heat with a couple tablespoons of chicken broth to add in a little moisture.

Serves 4.

Have a great day! xx


  1. I want to make this recipe this weekend - I've never made Orozo before and I've had like 5 other recipes pinned with it as well!! Thanks for sharing!

    1. Ohhhh definitely give this a try! It's so easy to make and is SO yummy!

  2. I will be making this real soon. Thanks for sharing!

    1. Yay! I'm sure you'll love it! Thanks for taking the time to comment, Megan :)

    2. I make this every summer on a monthly basis. Thank you again for sharing!!!

  3. This looks so yummy and your food pics are gorg as usual...mine do not look like that! lol

  4. i definitely don't cook enough with orzo.. this looks delicious! i could so devour a bowl right now.

  5. Looks so tasty! Buying some orzo today and will attempt to recreate your masterpiece :)

  6. You seriously have the BEST looking recipes! Your hubby is super lucky! Xx

  7. looks yummy, I will try this for lunch each day next week I think xx ;)



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