Creamy Orzo Pasta–A Family Favorite!
Packed with vegetables and vibrant colors--this not only looks good on a plate, but tastes sensational! This is our go to side dish for salmon fillets--- super simple and oh, so comforting!
Creamy Orzo
We love this side dish---super simple and so comforting!
- 3/4 cup Parmesan (grated)
- Salt and Pepper
- 1 lb Orzo
- 2 tbsp Olive Oil
- 1 Shallot, large (finely chopped)
- 1 clove Garlic (minced)
- 1 14.5 oz can Diced Tomatoes (drained)
- 1 1/4 cup Whipping Cream
- 1 cup Peas, frozen (thawed)
Bring a heavy large 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 cooking liquid.
Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and sauce 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 to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper and serve.
Comment (1)
This is so good! Made it today for a late-lunch/pre-dinner side meal. My daughter and I had 2 servings! The peas make the dish pop with color, and the cream is warm and smooth. I didn’t have Orzo pasta, so I used Ditalini instead (they look like small sliced PVC pipes;)). Side note: remember to use freshly grated cheese from a block of Parmesan (pre-grated cheese is tossed w/cellulose preventing it from sticking and melting easily). This is a make-again dish!