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Courgette and Parsley Orzo

Courgette and Parsley Orzo

with cheese and chilli garnish
4.0(38)
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Calories
: 
511 kcal
Protein
: 
24g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Celery
  • Wheat
  • Peanut
  • Nuts
  • Sesame
  • Cereals containing gluten
  • May contain traces of allergens
  • Lupin
  • Egg
  • Mustard
  • Soya
Serving amount

2 unit(s)

Courgette

50 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

2 unit(s)

Garlic

1 unit(s)

Chilli

2 sachet(s)

Hello Muscat

(Contains: Celery)

10 grams

Pine Nuts

(May be present: Peanut, Nuts, Sesame, Cereals containing gluten)

170 grams

Dried Orzo

(Contains: Wheat May be present: Lupin, Egg, Mustard, Soya)

1 unit(s)

Onion

5 grams

Parsley

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

to taste

Oil

Energy (kcal)511 kcal
Energy (kJ)2136 kJ
Fat12.5 g
of which saturates5.7 g
Carbohydrate79.6 g
of which sugars11 g
Protein24 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Pan with Lid

Cooking steps

PDF
Get Prepped
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.
Make the Orzo
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.
Toast the Pine Nuts
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.
Char the Courgette
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.
Finishing Touches
5
  • Once the orzo is cooked, add half the cheese.
  • Stir through the charred courgette. 
  • Season to taste with salt and pepper.
Garnish and Serve
6
  • Divide your courgette orzo between bowls.
  • Garnish with pine nuts, remaining parsley and grated cheese.
Meal right image

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