Creamy Corn and Grated Zucchini Orzo Pasta

by Sarah Thomas-Drawbaugh June 6, 2023

This post contains affiliate links that I can earn a small commission from.

This creamy corn and grated zucchini orzo pasta is perfect for summer. The sweet corn kernels taste amazing with the grated zucchini, Delallo Food’s tender orzo pasta, and cheesy creamy sauce. This recipe is summer comfort at its finest. Plus, you only need one saute pan, so cleanup is a breeze.

Creamy Corn and Grated Zucchini Orzo Pasta – Healthyish Foods

This post was sponsored by Delallo Foods. While I was compensated for my time, all opinions are my own.

Ingredients Needed for Creamy Corn and Grated Zucchini Orzo Pasta

Pasta – You’ll need 1.5 cups of dry Delallo Food’s orzo pasta for this recipe. This cut of pasta is perfect for this recipe because its small and tender.

Vegetables – This recipe calls for one cup of sweet corn kernels. I used fresh from the cob but canned works well too. If you opt for canned be sure to drain the kernels completely before adding them to the pasta. If you opt for fresh, you’ll need about three ears of corn. Remove the kernels from two ears, and reserve one ear as garnish. The corn you’ll use as garnish will need to be lightly charred over the stovetop before removing the kernels.

This recipe also calls for one cup of grated zucchini. You’ll want to remove the ends, grated the zucchini and squeeze out any excess moisture using a cheesecloth. If you don’t have a cheesecloth handy, paper towel works well too. Finally, you’ll need diced sweet onion and minced garlic for this recipe.

Olive Oil – You’ll need two tablespoons of Delallo’s private reserve extra virgin olive oil for this recipe. You’ll use it to sauté the onions and garlic before adding the orzo pasta to brown in the pan.

Broth – You’ll need 2 + ¼ cup of low sodium chicken broth for this recipe. I used bone broth for the extra collagen and nutrients, but low sodium chicken broth works perfectly fine.

Seasoning – Season this dish with salt and black pepper.

Dairy – This recipe calls for heavy cream, but you can use half and half if you prefer. You’ll also need ¼ cup of Delallo’s grated parmesan cheese.

Garnishes – Top this dish with fresh chopped Italian parsley, charred corn kernels, crispy air fryer zucchini chips, and extra parmesan cheese.

How to Make Creamy Corn and Grated Zucchini Orzo Pasta

Prepare the Vegetables

Dice the sweet onion and mince the fresh garlic. Set aside.

Grate the zucchini, using a cheesecloth press out any excess moisture. Set aside. Grab about 3 ears of corn. Remove corn kernels from 2 ears of corn. You’ll use this for the recipe. Save one ear of corn for the garnish. For the corn you’re using as a garnish, you’ll want to char the corn over the stovetop before removing the kernels.

Make the Dish

Add olive oil to a large sauté pan over medium high heat. Once the oil is hot, add the diced onion and minced garlic. Sauté until softened.

Next, add the dry orzo pasta. Brown the pasta in the pan for 2-3 minutes. Stirring frequently. Next, deglaze the pan with low sodium chicken broth. Season with salt and black pepper. Mix well. Bring the mixture to a boil for 2-3 minutes, then reduce the heat to medium low. Add the corn kernels and pressed grated zucchini. Stir well.

Once your pasta is al dente, add the heavy cream and grated parmesan cheese. Mix well. Once the pasta is cooked to your liking, remove it from the heat. If the mixture gets too tight, simply add a touch more broth.

Top the dish with freshly chopped Italian parsley, crispy air fryer zucchini chips, charred corn kernels, and grated parmesan cheese. Serve hot and enjoy.

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. To reheat, add a touch of chicken broth to a pan and reheat over the stovetop. Or you can add a touch of chicken broth to a microwaveable dish, add the orzo and microwave until heated through. The extra bone broth will reconstitute the orzo without it getting dry and pasty. Looking for more recipes?