Orzo with trombetta zucchini and potatoes
As soon as the trombetta zucchini appears at the market, I can’t resist: I rush to stock up! I love it so much that I clean it, chop it, and freeze it, so I always have some stocked up even in the middle of winter.
It’s a vegetable with a delicate flavor that is suitable for many preparations. Today we use it for one of my favorite comfort foods: soup with trombetta zucchini and potatoes, a simple, creamy, and tasty dish.
Now that the evenings are starting to get chilly, there’s nothing better than a warm and enveloping dish. The orzo with trombetta zucchini and potatoes are the perfect comfort: few simple ingredients, lots of creaminess, and a comfort food that warms the heart without being heavy.
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- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz orzo
- 14 oz trombetta zucchini
- 2 potatoes
- Half onion
- 2 tbsp extra virgin olive oil
- 1 tbsp tomato paste
- 8 cups vegetable broth
- to taste parsley
- to taste grated Parmesan cheese
Tools
- Pot
- Lid
- Wooden Spoon
Steps
Let’s start by preparing the vegetable broth: we can do it with a bouillon cube or by following my recipe HERE.
Wash the trombetta zucchini, peel it, and dice it. Peel the potatoes and chop them into cubes. Finely chop the onion.
In a pot, heat the extra virgin olive oil and sauté the onion for a couple of minutes until it becomes transparent.
Add the trombetta zucchini and the potatoes: mix well and let them cook for 5 minutes.
Add the tomato paste, stir, and cover with the hot broth.
Bring to a boil, then lower the heat and let it cook for about 15 minutes until they become soft.
Pour the orzo directly into the pot and cook for the time indicated on the package (about 10 minutes), stirring often. If needed, add more vegetable broth.
Our Orzo with trombetta zucchini and potatoes is ready. Serve by topping the dish with a sprinkle of grated Parmesan cheese and some fresh chopped parsley.
Enjoy your meal.
If you liked this recipe, you might be interested in:
Soups and stews: 10 recipes to warm up your winter dinners
Comfort food: 10 recipes that warm the heart
10 autumn soups rich in flavor and taste
Storage and tips …
Store in the fridge in an airtight container.
Consume within 2 days.
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