Orzo with Yellow Squash, Mushrooms, Pine Nuts

Ingredients:

3 tablespoons butter
2 tablespoons olive oil
1 large shallot, chopped
1 1/4 pounds yellow crookneck squash, cut into 1/3-inch cubes (about 4 cups)
1/2 pound mushrooms, sliced
1 garlic clove, minced
2 cups orzo (rice-shaped pasta; 12 to 13 ounces)
1/2 cup freshly grated Parmesan cheese
1/4  cup whipping cream
4 tablespoons finely chopped fresh Italian parsley, divided
1/3 cup pine nuts, toasted

Method of Preparation:

1. In a large skillet, melt butter with oil over medium heat.  Add shallot; sauté 2 minutes. Add squash. Increase heat to medium-high; sauté until softened, about 3 minutes. Add mushrooms; sauté until tender, about 6 minutes. Add garlic and stir 1 minute. Season with salt and pepper.
2. Meanwhile, cook orzo in boiling salted water until just tender but firm to bite.  Drain, reserving 1/3 cup pasta liquid.
3. Mix orzo, cheese, cream, and 3 tablespoons parsley into vegetables in skillet. Stir over low heat until creamy, adding some reserved pasta liquid if dry, about 3 minutes. Mix in pine nuts.  Season with salt and pepper.  Transfer to bowl; sprinkle with 1 tablespoon parsley.

Cooking with Class® airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Cooking with Color Recipes,” aired during the week of August 25, 2008.