CREAMY ORZO

 

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Ingredients

  • 1 pound orzo (rice-shaped pasta)
  • 2 tablespoons olive oil
  • 1 large shallot, finely chopped
  • 1 garlic clove, minced
  • 1 (14.5-ounce) can diced tomatoes, juices drained
  • 1 1/4 cups whipping cream
  • 1 cup frozen peas, thawed
  • 3/4 cup freshly grated Parmesan
  • Salt and freshly ground black pepper

Directions

  • Bring a heavy large saucepan of salted water to a boil over high heat.
  • Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes.
  • Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes.
  • Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas.
  • Add the orzo and toss to coat.
  • Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat.
  • Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency.
  • Season the orzo with salt and pepper, and serve.

Notes

Recipe courtesy Giada De Laurentiis

Categories: Dairy  Pasta  Side Dish  Stove 
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