Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
This spring-y, one-pan dinner is inspired by the classic American pasta dish, but with a cheesy twist. It turns out that the creamy, subtly sweet flavor of fresh mozzarella plays very nicely with similarly delicate spring produce like shallots, sugar snap peas, and oyster mushrooms. Paired with al dente orzo and a light cream sauce, this hearty dinner is the perfect way to celebrate the return of longer days and warmer temperatures.
If you've got other favorite spring veggies, don't be afraid to mix it up! This recipe would be great with all sorts of early season veg. Just be aware of cook times; tender leafy greens like spinach and arugula can be folded in after baking, while heartier vegetables like asparagus and radishes should go into the pan earlier. And though white wine adds a delicious complexity to the cream sauce, it can be replaced with water or broth. But if you do go the wine route, serve the rest chilled with dinner. It’s a perfect match!
By itself, this dish easily serves 4 for dinner. But with a few sides (like this peppery arugula salad), it can certainly serve 6. Leftovers are best reheated in a skillet over low heat with an extra splash of half-and-half or water.
Made this? Let us know how it went in the comments below!
- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 50 mins
- Cal/Serv:
- 514
Ingredients
- 2 tbsp.
extra-virgin olive oil
- 2
medium shallots, sliced into 1/4" rounds
- 3 oz.
oyster mushrooms, torn into bite-sized pieces (about 3/4 c.)
Kosher salt
Freshly ground black pepper
- 8 oz.
dry orzo
- 1 tbsp.
chopped fresh thyme leaves, plus more serving
- 1/4 c.
dry white wine, low-sodium vegetable broth, or water
- 1 1/2 c.
water
- 1 c.
half-and-half, divided
- 5 oz.
sugar snap peas, cleaned, cut on this bias into 1/4" pieces
- 5 oz.
fresh mozzarella, cut into 1/2" cubes, divided
- 1 tsp.
finely grated lemon zest
Crushed red pepper flakes, for serving (optional)
- Nutrition Information
- Per Serving (Serves 6)
- Calories343 Fat15 gSaturated fat7 gTrans fat0 gCholesterol34 mgSodium546 mgCarbohydrates34 gFiber3 gSugar6 gProtein13 gVitamin D0 mcgCalcium196 mgIron2 mgPotassium349 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 375°. In a 12" ovenproof skillet over medium-high heat, heat oil. Add shallots and mushrooms; season with salt and pepper. Cook, stirring occasionally, until shallots are translucent, mushrooms are tender and starting to brown in spots, and there’s no liquid at bottom of pan, 4 to 6 minutes.
- Step 2Stir in orzo and thyme and cook, stirring constantly, until warmed through, about 1 minute. Add wine to deglaze pan, scraping bottom of pan with a spoon to release any browned bits. Continue to cook, stirring occasionally, until most of the liquid is evaporated, 1 to 2 minutes. Add water, 1/2 cup half-and-half, and 1 1/2 teaspoons salt. Bring to a simmer, then reduce heat to medium-low to maintain a gentle simmer. Cook, stirring frequently, until orzo is very al dente and liquid is almost completely absorbed, 5 to 7 minutes.
- Step 3Remove pan from heat and stir in peas, three-quarters of mozzarella, and remaining 1/2 cup half-and-half. Top with remaining mozzarella pieces.
- Step 4Bake until bubbling, cheese is melted, and orzo is just cooked through, about 10 minutes.
- Step 5Top with more thyme, lemon zest, and red pepper (if using).
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