Best Orzo With Goat Cheese Tomato And Fresh Basil Recipes

ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN

Steps:

• Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions - usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).
• Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.
• Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed.
• Serve with extra basil, parmesan, and fresh ground black pepper on top.

TOMATO AND GOAT CHEESE ORZO

Steps:

• Boil the orzo in salted water until al dente, based on box directions. (About 7-8 minutes.) Drain the orzo, reserving one cup of pasta water. Mix cooked orzo with creamy goat cheese and set aside.
• If using Campari tomatoes, cut them into quarters. If using cherry tomatoes, cut them in half. Heat olive oil in a large saute pan over medium-high heat. Add tomatoes and a pinch of salt. Cook for about 5 minutes until tomatoes start to blister.
• Turn the heat down to medium. Stir in sliced shallots, and cook for 2-3 minutes until softened. Stir in garlic, and cook 1 minute.
• Stir in heavy cream, half of the chopped herbs, and a pinch of pepper. Cook until the cream thickens slightly, about 2-3 minutes.
• Spoon the goat cheese orzo directly into the pan, and add 1/4 cup of pasta water. Stir to mix it in completely with the tomato sauce, continually adding a splash of pasta water until it is as creamy as you like it. (I usually use about 1/2 cup of pasta water.)
• Turn off the heat from under the pan, and stir in the parmesan, remaining chopped herb, and the juice from the lemon wedges. Season with salt and pepper to taste.

ORZO WITH PARMESAN & BASIL

Steps:

• In a large cast-iron or other heavy skillet, saute orzo in butter until lightly browned, 3-5 minutes. , Stir in broth. Bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and orzo is tender, 10-15 minutes. Stir in the cheese, basil and pepper. If desired, top with fresh basil.

ORZO WITH TOMATOES, BASIL, AND GORGONZOLA

Steps:

• Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
• In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
• Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

TOMATO AND GOAT CHEESE ORZO

Steps:

• Boil the orzo in salted water until al dente, based on box directions. (About 7-8 minutes.) Do this before making the sauce, but drain the pasta once it's done and set aside until we are ready to use it. Leave a bit of pasta water to add to the sauce just in case.
• Heat olive oil in a large saute pan over medium-high heat. Add chopped tomatoes, and throw in a pinch of salt and pepper. Use a splatter guard if you have one, as the juice from the tomatoes will likely pop. We are using high heat to encourage blistering!
• Cook tomatoes for five minutes, stirring occasionally. Turn heat to medium.
• Add onion, cook until translucent and soft, about two minutes. Add garlic. Cook until fragrant, about one minute.
• Turn heat to low. Add goat cheese, and mash into the tomatoes/onions/garlic, encouraging it to spread and melt as you go. Once it's melted, add heavy cream and stir to combine.
• Sprinkle in freshly chopped herbs, and stir to combine.
• Grate in Parmesan cheese, then season with salt and pepper to taste. Add orzo to the tomato + goat cheese sauce, and stir to coat the pasta. If you like, add a touch of pasta water to thin the sauce.
• Serve with freshly chopped parsley, finely crushed breadcrumbs (optional), and enjoy!

SUN-DRIED TOMATO BASIL ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

ORZO WITH GOAT CHEESE, TOMATO AND FRESH BASIL

Steps:

• Heat oil in 12" non-stick skillet over emed high heat. When hot add garlic, 2 oz goat cheese and 1/2 C broth. Simmer until cheese is melted, about 2 min, stirring often. Add orzo and heat thoroughly, about 1 -2 min; adding remaining broth as needed. Toss in tomatoes, salt and red pepper flakes. Cook one min more. Remove from heat. Add remaining goat cheese, crumbled into small bits, and basil leaves. Adjust seasoning. Serve immediately.

GOAT CHEESE AND SUN-DRIED TOMATO ORZO

Steps:

• Heat butter in a medium saucepan over medium heat.
• Add orzo and cook 2-3 minutes, stirring constantly.
• Stir in water, Basil, Salt, Pepper and sun-dried tomatoes, bring to a boil.
• Reduce heat and simmer, stirring frequently, until liquid is absorbed, and orzo is done, about 15 minutes.
• While orzo is cooking, toast pine nuts in toaster oven, or lightly brown in saute pan.
• Remove orzo from heat, stir in cheese and pine nuts.