Orzo with Summer Squash and Toasted Hazelnuts – Kosher Recipes | OU Kosher Certification – OU Kosher

Name: Orzo with Summer Squash and Toasted Hazelnuts – Kosher Recipes | OU Kosher Certification – OU Kosher
Ingredients: 1½ cups orzo (10 oz.); 3 Tablespoons unsalted butter or margarine; 3 Tablespoons olive oil; 1 cup finely chopped shallot (6½ oz.); 2 medium zucchini (1½ lb. total), cut into &frac13;-inch dice; 2 medium yellow squash (1 lb. total), cut into &frac13;-inch dice; 1 teaspoon salt; ½ teaspoon black pepper; ¾ cup hazelnuts (4 oz.), toasted, loose skins rubbed off in a kitchen towel, and nuts coarsely chopped; ½ cup chopped fresh flat-leaf parsley; ½ cup chopped fresh basil; 2 teaspoons finely grated fresh lemon zest

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This recipe features orzo, a tiny pasta that resembles rice, sauteed shallots, zucchini, & yellow squash, parsley, basil, lemon zest, and toasted hazelnuts.

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Ingredients

1½ cups orzo (10 oz.)
3 Tablespoons unsalted butter or margarine
3 Tablespoons olive oil
1 cup finely chopped shallot (6½ oz.)
2 medium zucchini (1½ lb. total), cut into &frac13;-inch dice
2 medium yellow squash (1 lb. total), cut into &frac13;-inch dice
1 teaspoon salt
½ teaspoon black pepper
¾ cup hazelnuts (4 oz.), toasted, loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest