HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Pesto Orzotto
Cheesy Pesto Orzotto

Cheesy Pesto Orzotto

with Heirloom Tomatoes and Yellow Squash

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Pasta night just got a whole lot more interesting (and delicious!). Cooking orzo risotto-style means minimal effort (see: less stirring, one pan, easy clean-up) and maximal flavor. This orzotto is loaded with tender spring veggies and a swirl of herbaceous pesto. Lemon juice adds a bright note and chili flakes lend a touch of heat. Plus: there’s cheese--two kinds!! This spring-inspired dish is sure to put a pep in your step.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Squash

1 tablespoon

Tuscan Heat Spice

6 ounce

Orzo Pasta


4 ounce

Heirloom Grape Tomatoes

1 unit


½ ounce


½ cup

Italian Cheese Blend


2 ounce



½ cup

Panko Breadcrumbs


¼ cup

Parmesan Cheese


Not included in your delivery

1 teaspoon

Olive Oil



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate93 g
Sugar10 g
Dietary Fiber8 g
Protein28 g
Cholesterol55 mg
Sodium670 mg
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.
Utensilsarrow down iconarrow down icon
Medium Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to top position, then preheat broiler to high or oven to 500 degrees. Wash and dry all produce. Halve squash lengthwise, then cut crosswise into ¼-inch-thick half-moons.


Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add squash and half the Tuscan Heat Spice. Cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Add orzo and cook, stirring, until translucent, about 1 minute.


Stir 2 cups water (3 cups for 4 servings) remaining Tuscan Heat Spice, and a pinch of salt into pan with orzo. Bring to a boil, then lower heat to medium. Simmer, stirring occasionally, until orzo is al dente, 9-11 minutes. TIP: If mixture seems dry at any point, stir in ¼ cup water.


Meanwhile, halve tomatoes. Cut lemon into wedges. Pick basil leaves from stems; discard stems and roughly chop or tear leaves.


Once orzo is al dente, stir Italian cheese, tomatoes, pesto, half the basil, a squeeze of lemon juice, and 1 TBSP butter (2 TBSP for 4 servings) into pan. Taste and season with salt, pepper, and/or more lemon juice. If your pan is not ovenproof, transfer contents to a baking dish. In a small bowl, combine panko, Parmesan, a drizzle of oil, salt, and pepper. Sprinkle evenly over orzo mixture.


Place pan or dish on top rack (panko mixture should be about 3 inches from the flame). Broil or bake until panko is golden brown, 2-4 minutes. (TIP: Watch carefully to ensure mixture doesn’t burn.) Divide orzotto between plates or bowls (or serve straight from the skillet). Garnish with remaining basil. Serve with remaining lemon wedges on the side.