Recipe information
Yield
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 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
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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.