Best Orzo With Tomatoes Basil And Gorgonzola Recipes

ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN

Orzo Pasta with Tomatoes, Basil and Parmesan image

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

Categories Dinner

Time 20m

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

8 ounces dry orzo pasta, substitute with any pasta variety
3 tablespoons olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
12 ounces tomatoes, chopped (2 medium or 12 to 15 cherry tomatoes)
1/2 cup shredded parmesan cheese, plus more for serving
1 cup basil leaves, torn into pieces
Salt and fresh ground black pepper, to taste

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, Protein 11.9 g, Carbohydrate 46.5 g, Fiber 4.2 g, Sugar 3.3 g, Fat 14.5 g, SaturatedFat 3.3 g, Cholesterol 7 mg, Sodium 465 mg

BASIL TOMATO SOUP WITH ORZO

Basil Tomato Soup with Orzo image

The soup is so scrumptious that it is worth the time it takes to cut up the fresh basil. I believe it is even better the next day, after the flavors have had a chance to blend in the refrigerator overnight.-Tonia Billbe, Elmira, New York

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 16 servings (4-1/2 quarts).

Number Of Ingredients 11

Ingredients

1 large onion, chopped
1/4 cup butter, cubed
2 garlic cloves, minced
3 cans (28 ounces each) crushed tomatoes
1 carton (32 ounces) chicken broth
1 cup loosely packed basil leaves, chopped
1 tablespoon sugar
1/2 teaspoon pepper
1-1/4 cups uncooked orzo pasta
1 cup heavy whipping cream
1/2 cup grated Romano cheese

Steps:

In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.

Nutrition Facts : Calories 208 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 607mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.

BAKED TOMATO & MOZZARELLA ORZO

Baked tomato & mozzarella orzo image

Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

Ingredients

150g orzo
½ tbsp olive oil
2 roasted red peppers from a jar, roughly chopped
handful olives , roughly chopped
big pinch chilli flakes
½ tsp dried oregano
400g can chopped tomatoes with garlic (if you can't find ready mixed, crush 1 garlic clove into a can of tomatoes)
125g ball mozzarella

Steps:

Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

ORZO WITH TOMATOES

Orzo With Tomatoes image

Provided by Pierre Franey

Categories easy, quick, pastas, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 cups water
Salt to taste
3/4 cup orzo (rice-shaped pasta)
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 pound ripe plum tomatoes, cored and cut into 1/3-inch cubes
Freshly ground pepper to taste
2 tablespoons loosely packed shredded fresh basil or Italian parsley
2 tablespoons freshly grated Parmesan cheese

Steps:

Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1046 milligrams, Sugar 2 grams