Orzo With Tomato Sauce
- Total Time
- 15 minutes
- Rating
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Ingredients
- 4cups water
- Salt to taste if desired
- ¾cup orzo, rice-shaped pasta
- 2tablespoons olive oil
- 1teaspoon finely minced garlic
- ½pound ripe tomato, peeled
- Freshly ground pepper to taste
- ¼teaspoon dried hot red-pepper flakes
- 2tablespoons loosely packed fresh basil, finely shredded
Nutritional analysis per serving (4 servings)
147 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 751 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to boil in a saucepan and add salt to taste. Add orzo and cook, stirring briefly, about 10 minutes or until tender. Do not overcook. Drain.
- Step 2
Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring. Cut tomato into ½-inch cubes and add to saucepan. Sprinkle with salt, pepper and pepper flakes. Stir and bring to boil.
- Step 3
Add orzo and basil. Stir to blend, and serve.
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