Creamy Orzo with Marinated Tomatoes
A pasta dish that is like mac 'n cheese all grown up. The richness does not come from fat but from the natural starches found in the orzo pasta
- 2 Tablespoon white wine vinegar
- 1 Tablespoon olive oil
- 2 teaspoon minced shallots
- 1/2 teaspoon Dijon mustard
- 2 cups halved grape tomatoes
- Salt and black pepper to taste
- 2 Tablespoons thinly sliced fresh basil
- 1 1/4 cups dry orzo pasta 8 oz.
- 1 Tablespoon unsalted butter
- 1/2 cup heavy cream
- 1/2 cup milk
For the tomatoes: Whisk together vinegar, oil, shallots, and Dijon and toss with tomatoes; season with salt and pepper. Add basil right before serving.
For the orzo: Cook orzo in a pot of boiling salted water according to package directions; drain.
Melt the butter in a large saute pan over medium heat. Whisk in cream and milk and cook until thickened, 2-3 minutes. Add cooked orzo and heat through, 1 minute. Season orzo with salt; serve with tomatoes and top with the sliced fresh basil.
Serving: 4g | Calories: 191kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 25mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 832IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg