Creamy Orzo
Creamy Orzo is a simple orzo pasta with tomatoes and peas. It is kid friendly and can be a side dish or a main meal. Simple flavors and fast!
Ingredients
- 1 pound orzo pasta (see note)
- 2 tablespoons olive oil
- 1 large shallot (finely chopped)
- 1 garlic clove (minced)
- 14.5 ounces canned petit cut diced tomatoes (drained)
- 1 1/4 cups heavy cream
- 1 cup frozen peas (regular or petite) (thawed)
- 3/4 cup freshly grated Parmesan cheese
- salt and freshly ground black pepper
Instructions
- Bring a large, heavy saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the pasta water.
- Meanwhile, heat the oil in a large, heavy frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat.
- Remove the skillet from the heat. Add the Parmesan cheese to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough of the reserved pasta water to create a creamy consistency. Season with salt and pepper and serve.
Notes
I prefer Barilla brand for orzo because the 'grains' of pasta are small.
For a lighter version, you could try replacing some or all of the heavy cream with fat-free half-and-half, milk, or a mixture of cottage cheese and milk, as used in this Creamy Pumpkin Penne.
Source: Adapted from Everyday Pasta by Giada De Laurentiis
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