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  • Writer's pictureDavid

Orzo alle Zucchine

Updated: Feb 21, 2021

A fresh, zingy dish with small, rice-shaped pasta. Ready in under 15 minutes

Orzo is a delightful pasta - in the same league as pastina as far as comfort food goes. It's very much a texture ingredient: properly cooked, the orzo is soft, but with a bit of a nutty resistance - like good risotto. The lime and chilli give the dish a little kick and a zing. If your diet is vegan or otherwise, leaving out the pancetta will still give you a lovely dish, and instead of Parmesan, sprinkle the plated orzo with breadcrumbs fried or toasted in a little garlic salt or cayenne



350g orzo - about 75g per person

olive oil

pancetta cubes or strips

sage leaves

half a courgette

3 cloves garlic

a lime - for zest & juice

a splash of white wine - pecorino, pinot grigio or similar




Watch the video


  • Bring a pan of water to the boil and add the orzo - cook for 8-10 minutes

  • put some olive oil in a frying pan on a reasonable high heat

  • add the pancetta and sage leaves and stir

  • add the courgette and the garlic and stir through

  • add the lime zest, stir through then add the lime juice

  • splash in the white wine

  • add the chopped parsley

  • add some of the water from the orzo

  • drain the orzo and add to the frying pan

  • grate parmesan over the pan and add pepper - stir through

  • plate up and drizzle with some good olive oil

  • here you can sprinkle with fried breadcrumbs if you don't eat cheese - or even if you do!

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