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Orzo with Summer Squash and Pesto

cooking.nytimes.com
  • 30 minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil

1

garlic clove

1 1/2 lb

zucchini

2 tsp

marjoram

1 serving

salt and pepper

1 1/3 cups

orzo

1/3 cup

basil-mint pesto

1 serving

additional parmesan