Orzo pasta with sun-dried tomatoes
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make a delicious, juicy Italian-style side dish by topping cooked orzo pasta with sun-dried tomatoes, fresh arugula, Parmesan, and lemon zest. Add the herbs while the pasta is still hot, allowing them to wilt and blend more seamlessly with the other ingredients. The resulting pasta flavor is rich and complex, with sweet, savory, creamy, and refreshing citrus notes. This side dish can be served with any meat or poultry dish, or as a satisfying and filling vegetarian meal on its own.
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Recipe:
Cook 1 cup orzo pasta according to package directions. Drain, reserving 1/4 cup of the cooking water. Toss the orzo pasta and cooking water with 2 cups of finely chopped arugula, 1/4 cup each of chopped sun-dried tomatoes (not in oil), Parmesan cheese, 2 tablespoons butter, and 1 teaspoon lemon zest. Season with salt and pepper to taste.
Recipes with similar ingredients: orzo pasta, sun-dried tomatoes, Parmesan cheese, lemon zest, arugula
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