Active Time

　　40 minutes

　　Total Time

　　40 minutes

　　People who turn their noses up at rice often find this tiny pasta irresistible.

　　Active time: 40 min Start to finish: 40 min

　　

Ingredients

Makes 8 servings

　　1 1/2 cups orzo (10 ounces)

　　3 tablespoons unsalted butter

　　3 tablespoons olive oil

　　1 cup finely chopped shallot (6 1/2 ounces)

　　2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice

　　2 medium yellow squash (1 pound total), cut into 1/3-inch dice

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

　　1/2 cup chopped fresh flat-leaf parsley

　　1/2 cup chopped fresh basil

　　2 teaspoons finely grated fresh lemon zest

　　

Step 1

Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.

　　

Step 2

While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.

　　

Step 3

Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.