This flavorful golden-hued side dish looks simple, but it has layers of unseen flavor. Al dente orzo pasta is tossed with blanched rounds of summer squash and then flavored with a homemade compound butter made with roasted garlic cloves, unsalted butter and ground turmeric. The turmeric lends the lovely yellow hue to the dish along with a depth of flavor and that can only come from this lovely ground spice. Great as a vegetarian side dish, but feel free to add in some cooked, shredded chicken to make it a hearty main course.
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Orzo with Summer Squash & Roasted Garlic-Turmeric Butter
Ingredients:
- 1 yellow squash, cut into half moons
- 1 zucchini, cut into half moons
- 1 1/2 cups orzo
- 1 Tablespoon unsalted butter, at room temperature
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons ground turmeric
- 1 head of roasted garlic cloves
Directions:
- Bring a medium pot of water to a boil. Add in the cut squash and cook for 5 minutes. Remove with a slotted spoon and place in a large mixing bowl.
- Bring the same water back to a boil; add in the orzo and cook to al dente, approximately 10-12 minutes.
- Add the cooked orzo into the bowl of cooked squash. Mash all of the compound butter ingredients together in a small bowl. Add into the hot pasta and stir until everything is combined. Adjust seasonings if necessary. Serve warm.
Tagged: butter, ground turmeric, orzo, pasta, roasted garlic, side dish, squash, summer squash, turmeric, vegetarian, vegetarian side dish, yellow squash, zucchini
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