Ingredients
- 8 ounces (1 1/4 cups) uncooked orzo
- 2 tablespoons unsalted butter
- 1 (2 oz.) slice pancetta, finely diced
- 8 baby pattypan squashes, trimmed and sliced
- 1 small zucchini, thinly sliced
- 1 pint yellow pear tomatoes, halved
- 2 cups lightly packed baby arugula (about 2 oz.)
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh parsley
- 1/4 cup finely grated Parmesan cheese, for serving (optional)
Description
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