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Ingredients
4 cups water
Salt to taste if desired
¾ cup orzo, rice-shaped pasta
2 tablespoons olive oil
1 teaspoon finely minced garlic
½ pound ripe tomato, peeled
Freshly ground pepper to taste
¼ teaspoon dried hot red-pepper flakes
2 tablespoons loosely packed fresh basil, finely shredded
Nutritional analysis per serving (4 servings)
18 grams carbs; 147 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 751 milligrams sodium; 3 grams protein; 2 grams sugar
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.
Private Notes