ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN
We’re in love with this easy orzo pasta recipe. There’s quick-to-cook orzo, tomatoes, basil, parmesan, and lots of garlic. Get this meal on the table in less than 20 minutes!
Provided by Adam and Joanne Gallagher
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions — usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).
- Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.
- Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed.
- Serve with extra basil, parmesan, and fresh ground black pepper on top.
Nutrition Facts : ServingSize 1/4 of the recipe (about 1 1/2 cups), Calories 351 calories, ProteinContent 11.9 g, CarbohydrateContent 46.5 g, FiberContent 4.2 g, SugarContent 3.3 g, FatContent 14.5 g, SaturatedFatContent 3.3 g, CholesterolContent 7 mg, SodiumContent 465 mg
ORZO WITH ROASTED VEGETABLES RECIPE | INA GARTEN | FOOD ...
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
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