Garden Orzo with White Wine

This delightful orzo salad embodies the season’s spirit. Bursting with the flavors of sun-ripened vegetables and refreshing herbs, the allure of a garden-inspired salad is simply irresistible.

Customize this dish to your taste by adding grilled chicken for protein or chickpeas for a vegetarian twist. Swap seasonal veggies such as zucchini for other summer squash and bell peppers.

Ingredients
2 Tbsp vomFASS Basil or Garlic Extra Virgin Olive Oil
1 small onion, diced
3 cloves garlic, minced
1 zucchini, diced
1 yellow squash, diced
1 cup fresh sweet corn kernels
1 pint cherry tomatoes, halved
½ cup dry white wine (Pinot Grigio or Sauvignon Blanc) from vomFASS 
1½ cups vegetable broth
1 cup orzo pasta
¼ cup grated Parmesan
¼ cup fresh basil, torn
Fresh thyme (optional)
Salt and freshly ground pepper
Finish with a drizzle of vomFASS Aceto Balsamico Maletti or Maletti Bianco and half drizzle of Lemon Extra Virgin Olive Oil

Directions
Heat the olive oil in a large skillet over medium heat. Sauté the onion until translucent, then add the garlic.

Add the zucchini, squash, and corn. Cook for about 5 minutes, just until the vegetables begin to soften but still have a little bite.

Pour in the white wine and let it simmer for 2–3 minutes to concentrate the flavor.

Stir in the orzo and broth. Simmer, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed (about 10 minutes).

Fold in the cherry tomatoes during the last few minutes so they soften without falling apart.

Remove from the heat and stir in the Parmesan and basil. Finish with freshly cracked pepper and a light drizzle of vomFASS Balsamic and Lemon extra Virgin Olive Oil

Serve with: Grilled chicken, shrimp, or simply warm crusty bread.

Open the Bottle. Dinner will Thank You.

Spaghetti Ubriachi