Description
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 ½ cups vegetable or chicken broth
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
Directions:
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Stir in the chopped sun-dried tomatoes and cook for another minute.
Add the orzo, broth, salt, black pepper, oregano, and red pepper flakes. Stir well and bring to a simmer.
Reduce heat, cover, and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
Remove from heat and stir in the Parmesan cheese until creamy.
Garnish with fresh basil and serve warm.
Prep Time: 5 minutes
Cooking Time: 12 minutes
Total Time: 17 minutes
Kcal: 320 kcal per serving
Servings: 4
