Pecorino-Mushroom Orzo and Ribboned Summer Squash with Herbs and Lemon

This summer meal is delicious and healthy yet still easy to prep. My husband and I whipped this up in just about 45 minutes together – though I timed it below for one person as well. Orzo is always a favorite and this one is extra tantalizing with the umami mushrooms and tangy pecorino romano. It’ll even satisfy meat lovers if you’re going for a vegetarian meal. Or, you can go the route I did, and toss on some freshly seasoned tilapia.

On the other end of the meal, you’ll be craving the squash ribbons again and again after you try them here. And, if you haven’t tried the ribbons before, you’ll be pleasantly surprised at how easy, fun, and impressive-looking they are. You can quickly become a gourmet chef with little effort. This no-cook method also means this side can be prepared in just a few minutes.

Difficulty: medium
Time: 30 min



Pecorino-Mushroom Orzo
Time: 20 min

Ingredients:
1 c orzo, dry
1 tsp olive oil
8 oz cremini mushrooms, sliced
1 tbsp white balsamic vinegar
½ tsp black pepper
¼ c fresh chives, diced
2 tbsp pecorino romano, grated

Prepare your orzo according to directions on the package but skipping any fat or salt. Drain and set aside. (Or better yet, prepare as you continue with this recipe to save time!)

Heat a pan over medium-high heat. Add the olive oil, swirling to coat. Toss in the mushrooms and sauté for 5-7 minutes or until nearly cooked. Add the white balsamic vinegar and 2 tbsp of water. Bring to boil for about 30 seconds and then remove from the heat.

Combine the mushroom mixture and orzo. Add the black pepper, chives, and pecorino. Toss well and enjoy.

Servings: 4
Serving size: ¾ c
Nutrition: calories 122; carbs 19g; fat 3g; protein 6g; sodium 74mg; iron 6mg

Ribboned Summer Squash with Herbs and Lemon
Time: 15 min

Ingredients:
3 small summer squash
3 small zucchini
1 tbsp olive oil
1 garlic clove, minced
¼ tsp lemon rind, grated
1 tbsp lemon juice
¼ c fresh basil, thinly sliced
2 tbsp fresh oregano, diced
2 tbsp reduced fat Parmesan, grated

Wash the squash and zucchini. Holding one carefully, use a vegetable peeler to peel off a strip or ribbon along the length of the vegetable. Place in a bowl. Continue ribboning, rotating the vegetable to get all sides, until you reach the core and seeds in the middle. Repeat with the rest of the zucchini and squash.

In a small bowl combine the olive oil, garlic, lemon rind, and lemon juice. Whisk until well mixed and drizzle over the vegetables. Toss until coated evenly. Add the basil, oregano, and Parmesan. Toss again and enjoy this fresh side.

Servings: 4
Serving size: 1 cup
Nutrition: calories 83; carbs 10g; fat 3g; protein 3g; sodium 71mg; iron 7mg