Creamy Pancetta Orzo over Roasted Zucchini
Sun-Dried Tomatoes, Kale & Feta
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Flip it around, by putting the pasta on top! The base layer in this cozy dish is roasted zucchini, sliced lengthwise and scored for even cooking (it wants a bit of bite). On top goes delicate orzo rippled with pancetta, warm and crisped and salty, shards of softened kale and nibbly sun-dried tomatoes. For winter luxuriation, there’s heavy cream and feta cheese swirled into the mix, all set off by garlicky toasted panko.
We will send you:
- 85g Pancetta
- 120g Chopped kale
- 2 Garlic cloves
- 2 Green zucchini
- 15g Sliced sun-dried tomatoes
- 30g Panko
- 140g Orzo
- 30ml Heavy cream
- 60g Feta
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
12 g
Sodium
1220 mg
Total Carb
78 g
Sugars
8 g
Protein
30 g
Fibre
7 g
Preparation
Roast the zucchini
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the zucchini lengthwise; score the flesh in a diamond pattern without cutting all the way through. On a lined sheet pan, toss with a drizzle of oil and S&P. Arrange, cut-sides up, and roast, flipping halfway, 14 to 16 min., until softened.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking. Keep warm.
Cook the pancetta & vegetables
Meanwhile, mince the garlic. Crumble the cheese. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy. Add ¾ of the garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the kale and tomatoes. Cook, stirring frequently, 3 to 4 min., until the kale has wilted; season with S&P. Transfer to the pot of orzo and add the cream and cheese; stir well. Wipe out and reserve the pan.
Toast the panko
In the same pan, heat a drizzle of oil on medium-high. Add the panko and remaining garlic. Toast, stirring frequently, 2 to 3 min., until golden brown. Transfer to a bowl and season with S&P.
Plate your dish
Divide the zucchini between your plates. Top with the orzo. Garnish with the panko. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
