BEST ORZO RECIPE WITH TOMATOES BASIL AND PARMESAN

Name: BEST ORZO RECIPE WITH TOMATOES BASIL AND PARMESAN
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 8 ounces Dry orzo pasta, substitute with any pasta variety; 3 tbsp Olive oil; 1 tbsp Minced garlic; ½ tsp Crushed red pepper flakes, depending on how spicy you like the pasta; 12 ounces Tomatoes, chopped (2 medium or 12 to 15 cherry tomatoes); ½ cup Shredded parmesan cheese, plus more for serving; 1 cup Basil leaves, torn into pieces; Salt and fresh ground black pepper, to taste

Looking for a quick, flavorful vegetarian and vegan meal? Try our top orzo recipe with tomatoes and basil, ready in under 20 minutes!

Table of Contents

WHY YOU’LL LOVE THIS RECIPE

I adore this orzo pasta because it’s versatile for lunchboxes, BBQs, picnics, and quick weeknight dinners.

For meal prep, Vegan tomato orzo is perfect – make ahead and keep in the fridge for four days.

Enjoy it warm or cold; it tastes fantastic either way.

For plant-based options, try this healthy and flavorful orzo recipe.

INGREDIENTS

Orzo: Orzo is a rice-shaped pasta made from durum wheat and serves as a good source of carbs and protein.

Olive oil: For a delightful pasta dish, use olive oil to toss your pasta, tomatoes, and garlic.

Garlic: Garlic adds a rich flavor to your pasta.

Red pepper flakes: To spice things up, add red pepper flakes, but if you prefer a milder taste, you can skip this step.

Tomatoes: Tomatoes bring a burst of sweetness and acidity to your pasta. You can opt for cherry tomatoes to add some color or use canned tomatoes if fresh ones are unavailable.

Basil: For a refreshing touch that complements tomatoes perfectly, add basil to your pasta.

For the complete list of ingredients and measurements, refer to the recipe card below.

STEP-BY-STEP INSTRUCTIONS

Boil a big pot of salted water. Put in the orzo and cook as directed on the package (usually 8 to 10 minutes). Before draining the orzo, save 1/3 cup of the pasta water to use for making the sauce.

In a large, deep skillet, heat olive oil and add garlic and red pepper flakes over medium heat. Once the garlic bubbles in the oil, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.

Pour two tablespoons of the reserved pasta water and stir for one minute. The sauce should coat the pasta during this time. If it appears dry, add a bit more reserved pasta water and cook for a few more seconds. Taste and adjust seasoning with salt if necessary.

Serve with extra basil, parmesan, and freshly ground black pepper on top.

TIPS

Canned Tomatoes: When fresh tomatoes aren’t available, canned tomatoes are a suitable substitute. Opt for diced or whole canned tomatoes that have been chopped or torn into smaller pieces for best results.

Gluten-Free: If you follow a gluten-free diet, you can replace regular pasta with your preferred gluten-free option such as rice or zucchini noodles. For tips on preparing zucchini noodles, refer to our Guilt-Free Zucchini Pasta recipe.

Vegetarian: Check the labels of Parmesan cheese carefully as it might contain animal rennet. Thankfully, various American brands offer vegetarian alternatives for Parmesan cheese.

Nutrition Facts: The provided nutrition facts are estimates based on data from the USDA database. Sodium levels may vary depending on the amount of salt used in seasoning the dish.

FAQs

Is orzo better for you than pasta?

Orzo, usually crafted from white flour, can also be produced using whole-grain flour for a healthier pasta choice. A two oz. the portion of orzo amounts to 200 calories, providing a valuable source of carbohydrates with 42 grams, along with two grams of fiber.

How do you keep Orzo from getting mushy?

Cook the orzo for approximately 10 minutes until it reaches a firm, chewy texture, stirring occasionally to avoid sticking. Drain it using a colander. For optimal flavor and texture, serve the orzo immediately after cooking.

Does Orzo swell like rice?

Orzo possesses a creamier and softer texture compared to rice, and like rice, it expands in size when cooked. This pasta variety is commonly employed in Mediterranean cuisine, featured in dishes like pasta salads and traditional pastas.

RECIPE CARD