Friday, August 10, 2012

Orzo with Sausage and Squash

Zucchini is so summery. It's abundant in backyard gardens, vegetable stands, and farmers markets. The only problem I have with zucchini is that the husband doesn't like it. So, maybe I don't have an issue with zucchini, maybe I have an issue with the husband. Hmmm. I'll have to think on that one. Anyway...

I thought perhaps if I disguised the zucchini with similarly-sized bits of sausage, he might not even notice it hiding on his dinner plate. Well, the husband did spot the zucchini, but he didn't mind it! I guess if sausage doesn't hide zucchini, at least it cancels it out.

Orzo with Sausage and Summer Squash
Serves: 4

8 ounces orzo (or your favorite small pasta)
1 tablespoon olive oil
1 small zucchini, halved and sliced 1/8" thick
1 small yellow summer squash, halved and sliced 1/8" thick
2 chicken sausages, cooked*, halved, and sliced 1/8" thick
2 tablespoons chopped fresh basil
1/2 cup shredded Parmesan cheese, plus more for serving
Salt and pepper

Bring a large pot of salted water to a boil. Add orzo and cook for about 8 minutes, until al dente. Reserve about 1/4 cup of the cooking water, then drain orzo and set aside.

Meanwhile, heat oil in a large skillet over medium-high. Add zucchini and squash and saute until just about crisp-tender, about 4 minutes. Stir in sausage and continue cooking until sausage is warmed through.

In a large bowl, combine cooked orzo, zucchini, squash, sausage, basil, and Parmesan cheese. Stir in reserved orzo cooking water to help the cheese melt. Season to taste with salt and pepper. Serve with additional Parmesan cheese.

*We had leftover cooked chicken sausages from a barbecue with some pals. If your sausage is uncooked, just slice it up and cook it in a bit of oil in your skillet before you cook the zucchini and summer squash.

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