Orzo With Goat Cheese Tomato And Fresh Basil Recipes

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 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.

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.

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.

ORZO WITH TOMATOES

Steps:

• Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
• Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.

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.

LEMON BASIL ORZO SALAD

Steps:

• Cook orzo in generously salted water. Drain and rinse with cold water, until cooled.
• Place basil, garlic, and lemon zest in a food processor. Pulse repeated until uniformly chopped. Add lemon juice, oil, salt and pepper. Pulse a couple more times, until combine, but not smooth.
• Place cooled orzo into a bowl and toss with the flavorful basil lemon sauce. Add any additions you like- cherry tomatoes, cucumber, chickpeas, snap peas, goat cheese, avocado, nuts, seeds, arugula, etc.
• Orzo will soak up much of the salt after it sits, so make sure to taste for salt right before serving. I'll usually add another ¼ teaspoon. Adjust lemon adding more to taste.
• Enjoy!

LEMON ORZO SALAD WITH ROASTED TOMATOES AND GOAT CHEESE

Steps:

• Preheat oven to 300 degrees. Add tomatoes to a medium baking sheet. Roast tomatoes for 50-55 minutes until caramelized and starting to burst. Half way through cooking, sprinkle with half a teaspoon salt. Cool slightly.
• Bring a large pot of water to a rolling boil,season with salt. Add orzo. Cook until just under aldente. When the pasta is just under aldente, add the spinach. Cook just until wilted, about 1 minute. Drain and run under cold water until chilled.
• Add pasta and spinach to a large bowl. Transfer cooked tomatoes (it's ok if they are still a little warm, just make sure they aren't hot) on top along with any accumulated juices, lemon juice, crumbled goat cheese, remaining 1/2 teaspoon salt, and pepper. Toss just until combined. Season with salt and pepper. Serve room temperature or cold.

ORZO-STUFFED TOMATOES

Steps:

• Cook orzo according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Set aside 6 tablespoons pulp for filling. Invert tomatoes onto paper towels to drain. Drain orzo., In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp. Spoon into tomatoes. , Place in an ungreased 2-qt. baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

TOMATO AND BASIL ORZO SALAD

Steps:

• In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
• Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
• Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.