With this recipe, we gave ourselves a challenge: to see how many veggies we could tuck into orzo pasta before going into veggie overload. As it turns out, it might be impossible to have too many veggies. But we settled on a pretty solid bunch: half-moons of succulent zucchini, strands of sweet bell pepper, and juicy grape tomato baubles. Plus, there are bits of Italian sausage to keep things nice and meaty.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sweet Italian Pork Sausage
Wash and dry all produce. Bring a large pot of salted water to a boil. Finely chop parsley. Mince or grate garlic. Halve, peel, and finely chop onion. Halve tomatoes. Halve zucchini lengthwise, then slice into ¼-inch-thick half-moons. Core and seed bell pepper, then thinly slice. Cut lemon into wedges. Remove sausage from casings.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook until browned, 4-5 minutes. Remove from pan with a slotted spoon and set aside, keeping as much grease in pan as possible.
Heat another drizzle of olive oil in same pan over medium heat. Add onion and zucchini. Cook, tossing, until softened, 5-6 minutes. Season with salt and pepper.
Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-9 minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.
Add bell pepper and garlic to pan with zucchini. Cook, tossing, until bell pepper softens, 2-4 minutes. Add tomatoes and cook, tossing, until warmed through, 1-2 minutes. Season with salt and pepper. Toss orzo and sausage into pan. Stir in half the Parmesan, a squeeze of lemon, and a splash of pasta water. Add more water as needed to loosen. Season with salt and pepper.
Divide orzo mixture between plates, then garnish with parsley and remaining Parmesan. Serve with lemon wedges on the side for squeezing over.