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Summer Squash & Corn Orzo


Serves 2 (3/4 cup orzo) or 4 (1 1/3 cup orzo, add more veggies like peas & arugula)
Ready in 1 hour


squash sautee:
1-2 tablespoons olive oil
1 small red onion, chopped
about 2 cups sliced summer squash – (zucchini, yellow squash, pattypan, etc)
1/2 cup corn (I used frozen, by all means use fresh if you have it)
1 garlic clove, minced
salt, pepper

pasta toss:
3/4 cup uncooked whole grain orzo (or sub in a gluten free grain)
reserve 1/2 cup of salty pasta water once orzo is done
1 cup of basil leaves torn
1/4 cup pine nuts, toasted
1/4 cup feta (optional)
1/4 cup grated parmesan (optional)
1/4 cup chopped chives
pinch of red pepper flake
generous splash of white wine, to deglaze the pan (or big squeeze of lemon)
lemon zest



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