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One-Pot Orzo With Tomatoes, Corn and Zucchini Recipe - NYT Cooking

Date Added: 8/27/2021    Source: cooking.nytimes.com

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Ingredients
  • 3 tablespoons olive oil
  • 1 Vidalia or yellow onion, chopped
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • Black pepper, to taste
  • 1 medium zucchini (about 8 ounces), halved lengthwise, seeded and 1/2-inch diced
  • 3 garlic cloves, minced
  • 2 pints cherry tomatoes, halved
  • 1/3 cup torn fresh basil leaves, plus more for serving
  • 1/4 teaspoon red-pepper flakes, plus more to taste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon tomato paste
  • 1 1/4 cups orzo
  • Kernels from one ear of corn (about 1/2 cup)
  • 1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
  • 1/4 cup grated Parmesan

View the full recipe at cooking.nytimes.com

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