One Pot Orzo with Tomatoes
This Orzo with Tomatoes is a quick and easy pasta recipe that’s quite literally bursting with flavor, made all in one pot. It has sautéd tomatoes that release their delicious juices, and plenty of garlic and onion, topped with fresh basil. It has a silky creamy texture without using any cream.
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Servings: 4 servings
Ingredients
- 2 tablespoon unsalted butter separated
- ½ yellow onion diced
- 4 garlic cloves minced
- 2 cup cherry tomatoes halved
- 2 cups orzo
- 2 cups water
- 2 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup grated parmesan cheese
- 2 tablespoon fresh basil
Instructions
- In a large skillet or heavy bottomed pot (such as a dutch oven), melt 1 tablespoon of the butter over medium heat. Add the diced onions and sauté for 5 minutes until soft.
- Add the tomatoes, salt, and pepper to the skillet and sauté until they just slightly soften and release their juices - 3-4 minutes.
- Add the garlic right in and cook until the garlic is very fragrant and lightly sautéd – an additional 1-2 minutes. Remove the tomato mixture from the skillet and set aside.
- Add the remaining 1 tablespoon of butter into the skillet. Once melted, add the orzo and toast for 5 minutes until gently golden.
- Add the broth and water, stir to combine, and bring to a simmer on medium-low heat. Cook on a steady simmer for 8-10 minutes until al dente and 90% of the water is absorbed.
- Finish the dish by mixing the tomato mixture back in along with the parmesan and fresh basil. Serve warm!
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Nutrition Estimate
Calories: 411kcal | Carbohydrates: 65g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 1291mg | Potassium: 393mg | Fiber: 3g | Sugar: 5g | Vitamin A: 952IU | Vitamin C: 19mg | Calcium: 152mg | Iron: 2mg