Orzo with Yellow Squash and Mushrooms

3 tablespoons butter

2 tablespoons olive oil

1 large shallot, chopped

1 1/4 lb. yellow squash, cut into 1/3 inch cubes

1/2 lb. mushrooms, cut into 1/3 inch cubes

1 garlic clove, minced

2 cups orzo

1/2 cup Parmesan

1/4 cup whipping cream

4 tablespoons finely chopped Italian parsley, divided

1/3 cup pinenuts, toasted

Melt butter with oil in large skillet over medium heat. Add shallot; saute 2 minutes. Add squash. Increase heat to medium-high; saute until softened, about 3 mintues. Add mushrooms, saute until tender, about 6 minutes. Add garlic and stir 1 minute. Season with salt and pepper. Meanwhile, cook orzo in boiling salted water until just tender but firm to bite. Drain, reserving 1/3 cup pasta liquid. Mix orzo, cheese, cream and 3 tablespoons parsley into veggies 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 a bowl. Sprinkle with parsley and serve.

Source epicurious.com