Orzo Pasta
Tired of the same old shells? Orzo’s tiny grains pair with almost any sauce or ingredient, making this quick, easy recipe a delicious twist on dinner.
Ingredients
- 1 cup dry orzo pasta
- 4 tablespoons butter divided
- 2 cloves garlic crushed
- 2 cups cherry tomatoes halved
- ½ cup mozzarella shredded
- 1 small handful basil
- Salt and pepper
Instructions
- Bring a pot of salted water to a boil. Add the orzo pasta and cook, stirring occasionally, until al dente, about 5-8 minutes. Reserve 2 tablespoons of pasta cooking water, then drain.
- In a skillet over medium heat, melt half the butter. Sauté the garlic and tomatoes for 5 minutes, continuously tossing and stirring to ensure the tomatoes cook on all sides and the garlic doesn’t stick to the bottom.
- Remove pan from heat. Stir in the mozzarella and the reserved pasta cooking water. The mozzarella will become gooey while the pasta water will help the tomato juices form a nice sauce to coat the pasta. Add the torn basil, salt, and pepper.
- Add the cooked orzo and the remaining butter. Stir until the butter is melted and the pasta is evenly coated, then serve.
Nutrition
Calories: 206kcalCarbohydrates: 33gProtein: 9gFat: 4gSaturated Fat: 2gSodium: 114mgFiber: 2g
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