Description
This creamy tomato orzo is cozy, bright, and easy enough for a weeknight. Sweet roasted tomatoes make the sauce, while whipped feta adds a tangy finish that melts into the warm pasta.
Ingredients
For the Roasted Tomatoes
- 2 pints cherry tomatoes
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
For the Orzo
- 1 cup uncooked orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
For the Whipped Feta
- 8 ounces feta cheese
- 1/4 cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
For Garnish
- Fresh basil leaves
- Chopped parsley
- Cracked black pepper
- Parmesan cheese optional
Instructions
- Roast the tomatoes: Preheat the oven to 400°F. Toss the cherry tomatoes with olive oil, garlic, Italian seasoning, salt, and black pepper in a baking dish.
- Bake until juicy: Roast for 20 to 25 minutes, until the tomatoes are wrinkled, glossy, and bursting with juices.
- Cook the orzo: Warm olive oil in a skillet over medium heat. Add the orzo and stir for 1 minute, then pour in the vegetable broth and simmer for 9 to 11 minutes, stirring often, until tender and creamy.
- Whip the feta: Blend the feta cheese, Greek yogurt, olive oil, and lemon juice in a food processor until smooth and fluffy.
- Combine everything: Stir the roasted tomatoes and their juices into the cooked orzo. Warm for 1 to 2 minutes, until glossy and saucy.
- Finish and serve: Spoon whipped feta over the warm orzo, then top with basil, parsley, cracked black pepper, and Parmesan if using.
Notes
Store the orzo and whipped feta separately in airtight containers for up to 4 days. Reheat the orzo with a splash of broth or water, then add the whipped feta after warming so it stays creamy. For extra protein, stir in chickpeas, grilled chicken, shrimp, or white beans.
- Prep Time: 15 mins
- Cook Time: 30 mins