Orzo with Tomato, Basil and Fresh Mozzarella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 1/2 tbsp olive oil1 cup uncooked orzo pasta1 shallot, chopped2 garlic cloves, minced1 1/4 cups vegetable broth1 pint cherry tomatoes, halved12 fresh basil leaves, chopped1 cup fresh mozzarella, drained and cut into 1/4 inch piecessalt and pepper to taste
Drain fresh mozzarella on paper towels. Cut to desired size (1/4 inch) and sprinkle with fresh ground pepper.
Heat 1 1/2 tablespoons of olive oil in large pan over medium heat. Add the orzo pasta and saute until lightly browned, stirring a few times (3 minutes). Add the shallot and cook about 2 more minutes. Add 1 clove of garlic and cook about 30 seconds. Pour in the vegetable broth. Bring up to boil, then lower heat to low and cover. Simmer for 12-14 minutes until orzo is done.
In mixing bowl, combine tomatoes, half of the chopped basil, 1 clove garlic, salt and pepper to taste, and 1 tbsp olive oil.
Spoon the cooked orzo into a serving bowl. Top with the tomato mixture, and cheese, then sprinkle remaining basil over top.
Number of Servings: 4
Recipe submitted by SparkPeople user DCAPLAN.
Heat 1 1/2 tablespoons of olive oil in large pan over medium heat. Add the orzo pasta and saute until lightly browned, stirring a few times (3 minutes). Add the shallot and cook about 2 more minutes. Add 1 clove of garlic and cook about 30 seconds. Pour in the vegetable broth. Bring up to boil, then lower heat to low and cover. Simmer for 12-14 minutes until orzo is done.
In mixing bowl, combine tomatoes, half of the chopped basil, 1 clove garlic, salt and pepper to taste, and 1 tbsp olive oil.
Spoon the cooked orzo into a serving bowl. Top with the tomato mixture, and cheese, then sprinkle remaining basil over top.
Number of Servings: 4
Recipe submitted by SparkPeople user DCAPLAN.
Nutritional Info Amount Per Serving
- Calories: 332.9
- Total Fat: 15.7 g
- Cholesterol: 24.0 mg
- Sodium: 479.0 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 1.8 g
- Protein: 12.4 g
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