Browned Butter Orzo Pasta with Sundried Tomatoes & Sautéed Veggies
Chef Jaime Teigen
Mediterranean
Pasta
Indulge in a culinary symphony of flavors with this Browned Butter Orzo Pasta dish, elevated with the rich nuttiness of browned butter and a medley of vibrant ingredients. In this recipe, tender orzo pasta serves as the perfect canvas for a colorful array of sautéed vegetables, including kale and sundried tomatoes, adding depth and texture to every bite.
Ingredients
1-2 Tbsp Extra Virgin Olive Oil or Avocado Oil
1/3 C Sundried Tomatoes, julienned
1 C Kale, ribs removed and chopped
1 Med Red Bell Pepper, cut into ½” thick strips
1 Sweet Yellow Onion, cut into ½” thick strips
1 Med Zucchini, cut into ½” thick rounds or strips
2 Garlic Cloves, minced
- Freshly ground salt and pepper
1 C Orzo Pasta (option: gluten free orzo Delallo or Barilla brands are easy to find)
1 C Vegetable Stock or Water
¼ C Salted Butter
1/3 C Fresh Basil, julienned
½ C Grated Parmesan
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Chef’s Knife
Dutch Oven
Cutting Board
Pasta Spoon
Saute Set
Pasta Bowls
Directions
- To a large Dutch oven, add butter and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams.
- Add the veggies and season with salt and pepper. Stir to coat in the browned butter. Sauté on medium heat until the veggies are al dente and slightly browned (still have a slight crunch on the inside, but tender on the outside).
- Add your pasta and stock and let simmer until the pasta is cooked. Once the pasta is done cooking, generously season with salt and pepper to taste and fold in the fresh julienned basil and grated parmesan. Serve immediately. This pasta is excellent served warm or cold.