Recipe information
Yield
Makes 8 servings
Ingredients
3 tablespoons butter
2 tablespoons olive oil
1 large shallot, chopped
1 1/4 pounds yellow crookneck squash, cut into 1/3-inch cubes (about 4 cups)
1/2 pound mushrooms, cut into 1/3-inch cubes (about 4 cups)
1 garlic clove, minced
2 cups orzo (rice-shaped pasta; 12 to 13 ounces)
1/2 cup freshly grated Parmesan cheese
1/4 cup whipping cream
4 tablespoons finely chopped fresh Italian parsley, divided
1/3 cup pine nuts, toasted
Preparation
Step 1
Melt butter with oil in large skillet over medium heat. Add shallot; sauté 2 minutes. Add squash. Increase heat to medium-high; sauté until softened, about 3 minutes. Add mushrooms; sauté until tender, about 6 minutes. Add garlic and stir 1 minute. Season with salt and pepper.
Step 2
Meanwhile, cook orzo in boiling salted water until just tender but firm to bite. Drain, reserving 1/3 cup pasta liquid.
Step 3
Mix orzo, cheese, cream, and 3 tablespoons parsley into vegetables in skillet. Stir over low heat until creamy, adding some reserved pasta liquid if dry, about 3 minutes. Mix in pine nuts. Season with salt and pepper. Transfer to bowl; sprinkle with 1 tablespoon parsley.
