Description
A delicious creamy tomato orzo pasta dish topped with feta cheese and fresh parsley.
Ingredients
Scale
- 1 cup orzo pasta
- 200g cherry tomatoes, halved
- 100g feta cheese, crumbled
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, bring salted water to a boil. Add orzo and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant, about 3-4 minutes.
- Stir in the crushed tomatoes and vegetable broth. Season with salt and pepper.
- Bring the mixture to a simmer and cook for about 10 minutes, allowing it to thicken.
- Stir the cooked orzo into the tomato sauce, mixing well to coat the orzo.
- Add the halved cherry tomatoes and crumbled feta. Stir gently until the cheese starts to melt slightly.
- Garnish with fresh parsley and adjust seasoning if necessary.
- Serve hot.
Notes
- To enhance the flavor, you can add a pinch of red pepper flakes for a bit of heat.
- Add a splash of cream or a dollop of Greek yogurt for extra creaminess.
- For additional protein, consider adding cooked chicken or shrimp.
- Ensure not to overcook the orzo in the initial boiling to maintain a slightly firm texture when mixed with the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg