Courgette and Parsley Orzo
with cheese and chilli garnish
This cheesy courgette orzo tastes deliciously rich but not overly so. The addition of chilli cuts through with perfectly-proportioned spice. This is a hearty and comforting dish that's perfect for any occasion.
Tags:
Under 650 calories
•Veggie
•Optional Spice
Allergens:
Wheat
•Milk
•Celery
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
2 piece
Courgette
170 g
Dried Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soya)
50 g
Grated Italian Style Hard Cheese
(Contains Milk)
2 piece
Garlic
1 piece
Chilli
2 sachet
Hello Muscat
(Contains Celery)
10 g
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
1 piece
Onion
5 g
Parsley
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
Oil
Nutrition Values
Energy (kcal)511 kcal
Energy (kJ)2136 kJ
Fat12.5 g
of which saturates5.7 g
Carbohydrate79.6 g
of which sugars11 g
Dietary Fiber0 g
Protein24 g
Cholesterol0 mg
Salt3.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Grater
•Pan with Lid
Instructions
1
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways. Deseed and finely chop.
- Trim the courgette then chop into 2cm cubes.
- Roughly chop the parsley (stalks and all).
- Halve, peel and thinly slice the onion.
2
- Place a pan over medium-high heat with a drizzle of oil and 1 tbsp butter (double for 4p).
- Fry the onion and garlic until softened, stirring occasionally, 4-5 mins.
- Add the orzo and muscat along with 400ml water (double for 4p).
- Stir in the chopped chilli (use less if you don't like spice) and half the parsley.
- Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Stir every 3-4 mins to prevent sticking.
3
- Meanwhile, place a separate pan over medium heat (without oil).
- Dry-fry the pine nuts until toasted, shifting occasionally, 2-3 mins.
- Remove from the pan and set aside.
4
- Return the pan to high heat (without oil).
- Once hot, cook the courgette until charred, 6-8 mins. Shift only occasionally—this will result in the courgette picking up some nice colour.
- Once cooked, season with salt and pepper.
5
- Once the orzo is cooked, add half the cheese.
- Stir through the charred courgette.
- Season to taste with salt and pepper.
6
- Divide your courgette orzo between bowls.
- Garnish with pine nuts, remaining parsley and grated cheese.