Creamy Orzo With Garlic, Parmesan, And Blistered Tomatoes Recipe

Garlic-parmesan orzo without cream! The protein-rich Greek yogurt gives this simple weekday meal velvety texture and sharpness. One-pan spaghetti takes 30 minutes or less

Ingredient

– 5 cups cherry tomatoes (about 1.5 pounds) – 2 tablespoons extra virgin olive oil – 4 garlic cloves, minced – Kosher salt – Ground black pepper – 2 cups dry orzo – Water or broth (3-4 cups) – 1 cup Greek yogurt – ¼ cup to ½ cup grated parme

Direction

Heat olive oil in a medium skillet on medium-high until shimmering. Sprinkle kosher salt and black pepper over the entire tomatoes and garlic.  

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Mix well, then cover the pan for 5–8 minutes to soften the tomatoes. Mash softened tomatoes with a wooden spoon. Allow them to soften and release juice for 3–5 minutes, uncovered. 

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Cover orzo with 1 inch of water or broth. Mix with a generous amount of salt and pepper. Stir periodically while the pasta and tomatoes simmer over medium heat to avoid burning. 

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Spoon some heated tomato-ey broth into a large measuring cup before the orzo absorbs the liquid. Whisk the yogurt until room temperature. 

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Turn off the heat when the pasta is cooked and has absorbed most of the liquid, approximately 10 minutes. Mix in warmed yogurt. 

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Put in the cheese and fresh parsley and mix well. Test it, and if you want, add more salt or pepper. Then serve. 

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also see

also see

Turkish Gözleme (Spinach And Feta Stuffed Flatbread) Recipe