One-Pan Pesto Orzotto with Heirloom Tomatoes and Yellow Squash

This one-pan orzotto brings together the best of spring produce and the convenience of a single skillet. Orzo pasta is cooked risotto-style until creamy, then loaded with tender yellow squash, sweet heirloom grape tomatoes and a generous swirl of basil pesto. Two kinds of cheese add richness, while a squeeze of lemon brightens every bite.

A crispy panko-Parmesan topping, broiled to golden perfection, adds a delightful crunch that contrasts with the creamy orzo. It’s a satisfying, flavor-packed meal that comes together quickly-perfect for busy weeknights or a cozy dinner at home.

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Ingredients

1 unit Yellow SquashView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the broiler to high (or oven to 500°F). Wash and dry all produce. Halve the yellow squash lengthwise, then cut crosswise into ¼-inch-thick half-moons.
2. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add the squash and half the Tuscan Heat Spice. Cook, stirring, until lightly browned and softened, about 5-6 minutes. Season with salt and pepper. Add the orzo and cook, stirring, until translucent, about 1 minute.
3. Stir in 2 cups water (3 cups for 4 servings), the remaining Tuscan Heat Spice and a pinch of salt. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until the orzo is al dente, 9-11 minutes. If the mixture seems dry at any point, stir in ¼ cup water.
4. Meanwhile, halve the tomatoes. Cut the lemon into wedges. Pick the basil leaves from the stems; discard stems and roughly chop or tear the leaves.
5. Once the orzo is al dente, stir in the Italian cheese blend, tomatoes, pesto, half the basil, a squeeze of lemon juice and 1 tablespoon butter (2 tablespoons for 4 servings). Taste and season with salt, pepper and/or more lemon juice. If your pan is not ovenproof, transfer the mixture to a baking dish. In a small bowl, combine the panko, Parmesan, a drizzle of oil, salt and pepper. Sprinkle evenly over the orzo mixture.
6. Place the pan or dish on the top rack (the panko should be about 3 inches from the flame). Broil or bake until the panko is golden brown, 2-4 minutes. Watch carefully to prevent burning. Divide the orzotto among plates or bowls (or serve straight from the skillet). Garnish with the remaining basil and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of squash?

Yes, zucchini or summer squash work well as substitutes for yellow squash.

What if I don't have Tuscan Heat Spice?

You can substitute with a blend of dried oregano, basil, red pepper flakes and garlic powder.

Can I make this dish ahead of time?

This orzotto is best served fresh, but leftovers can be reheated in a skillet with a splash of water to restore creaminess.