½ cup corn (I used frozen, by all means use fresh if you have it)
Generous splash white wine, to deglaze the pan (or big squeeze of lemon)
Sea salt and fresh black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the orzo until al dente, referring to your package for exact cooking times. Drain, reserving ½ cup cooking water, and set aside.
Raise the heat to medium-high and add the reserved pasta water. Stir in the orzo and mix until the vegetables and pasta are well combined. Add the basil, pine nuts, chives, and red pepper flakes. Taste and adjust seasonings, topping with the feta, parmesan, sun-dried tomatoes, and/or balsamic, if desired.
Recipe by Love and Lemons at https://www.loveandlemons.com/summer-squash-corn-orzo/