Orzo With Tomato Sauce Recipes

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GARLIC-TOMATO SHRIMP RECIPE WITH ORZO



Garlic-Tomato Shrimp Recipe with Orzo image

How about an easy garlic-tomato shrimp recipe?! Just my kind of "unfussy" Mediterranean dinner!

Provided by The Mediterranean Dish

Categories     Entree

Time 42m

Number Of Ingredients 15

1 1/2 cup orzo pasta
Water
Salt
Private Reserve Greek extra virgin olive oil
1 tbsp butter
2 shallots, thinly sliced
8 garlic cloves, chopped
1/2 cup dry white wine
1 Meyer lemon, juice of
1 14-oz canned diced tomatoes
1 tsp dried thyme
Cayenne pepper
1 1/2 lb prawns or large shrimp (18-20 shrimp), peeled, deveined and well-cleaned
4-6 oz baby spinach
lemon slices (optional)

Steps:

  • Cook the orzo pasta in boiling water according to package instructions; add a dash of salt and olive oil to the cooking water. When the pasta cooks to al dante, remove from the heat then drain and transfer to a serving dish.
  • While the pasta cooks, heat the butter with 2 tbsp of olive oil in a large heavy skillet. Saute the shallots on medium-high heat for 3 minutes or so then add the garlic and toss together briefly. Now add the white wine and cook for 1 minute then add the lemon juice, 1/2 cup water, and diced tomatoes. Bring to a boil then reduce the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
  • Stir in 1 tsp of dried thyme, a pinch of salt and a little cayenne pepper to your taste.
  • Add the shrimp and cook for 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp.
  • Finally, stir in the spinach and remove from the heat.
  • Top the the cooked orzo pasta with the garlic tomato shrimp. Garnish with your favorite herb (optional) and serve immediately with lemon slices. Enjoy!

Nutrition Facts : Calories 395 calories, Sugar 4.7 g, Sodium 297.4 mg, Fat 11.2 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 58.2 g, Fiber 2.9 g, Protein 16.9 g, Cholesterol 64.7 mg

BAKED TOMATO & MOZZARELLA ORZO



Baked tomato & mozzarella orzo image

Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

150g orzo
½ tbsp olive oil
2 roasted red peppers from a jar, roughly chopped
handful olives , roughly chopped
big pinch chilli flakes
½ tsp dried oregano
400g can chopped tomatoes with garlic (if you can't find ready mixed, crush 1 garlic clove into a can of tomatoes)
125g ball mozzarella

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
  • Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN



Orzo Pasta with Tomatoes, Basil and Parmesan image

We're in love with this easy orzo pasta recipe. There's quick-to-cook orzo, tomatoes, basil, parmesan, and lots of garlic. Get this meal on the table in less than 20 minutes!

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 20m

Yield Makes 4 servings

Number Of Ingredients 8

8 ounces dry orzo pasta, substitute with any pasta variety
3 tablespoons olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
12 ounces tomatoes, chopped (2 medium or 12 to 15 cherry tomatoes)
1/2 cup shredded parmesan cheese, plus more for serving
1 cup basil leaves, torn into pieces
Salt and fresh ground black pepper, to taste

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.

Nutrition Facts : ServingSize 1/4 of the recipe (about 1 1/2 cups), Calories 351 calories, Protein 11.9 g, Carbohydrate 46.5 g, Fiber 4.2 g, Sugar 3.3 g, Fat 14.5 g, SaturatedFat 3.3 g, Cholesterol 7 mg, Sodium 465 mg

LAMB AND ORZO STUFFED PEPPER WITH CHUNKY TOMATO SAUCE



Lamb and Orzo Stuffed Pepper with Chunky Tomato Sauce image

Categories     Lamb     Pasta     Pepper     Tomato     Bake     Winter     Gourmet

Yield Makes 1 serving

Number Of Ingredients 8

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, coarsely chopped
1/4 teaspoon salt
3 tablespoons orzo ( 1 1/4 ounce)
1/4 pound ground lamb
1 1/2 tablespoons chopped fresh dill
2 medium tomatoes, coarsely chopped (1 cup)
1 small orange bell pepper with stem (6 to 8 ounces), halved lengthwise through stem, then ribs and seeds discarded

Steps:

  • Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.
  • Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.
  • While onion is cooking, cook orzo in a 2-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain orzo in a sieve.
  • Spread half of onion in pie plate. Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes. Remove from heat and stir in orzo, reserved cooking water, 1 tablespoon dill, and salt and pepper to taste.
  • Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes. Sprinkle with remaining 1/2 tablespoon dill.

ORZO WITH TOMATOES



Orzo With Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, pastas, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

6 cups water
Salt to taste
3/4 cup orzo (rice-shaped pasta)
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 pound ripe plum tomatoes, cored and cut into 1/3-inch cubes
Freshly ground pepper to taste
2 tablespoons loosely packed shredded fresh basil or Italian parsley
2 tablespoons freshly grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1046 milligrams, Sugar 2 grams

ORZO WITH TOMATO SAUCE



Orzo With Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, pastas, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 cups water
Salt to taste if desired
3/4 cup orzo, rice-shaped pasta
2 tablespoons olive oil
1 teaspoon finely minced garlic
1/2 pound ripe tomato, peeled
Freshly ground pepper to taste
1/4 teaspoon dried hot red-pepper flakes
2 tablespoons loosely packed fresh basil, finely shredded

Steps:

  • 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.
  • Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring. Cut tomato into 1/2-inch cubes and add to saucepan. Sprinkle with salt, pepper and pepper flakes. Stir and bring to boil.
  • Add orzo and basil. Stir to blend, and serve.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 752 milligrams, Sugar 2 grams

BAKED ORZO WITH SHRIMP, TOMATO SAUCE, AND FETA



Baked Orzo with Shrimp, Tomato Sauce, and Feta image

If you like Feta cheese you are going to love this dish. Very easy to make and a real crowd pleaser! Recipe from Gourmet Magazine.

Provided by Babs in Toyland

Categories     Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 medium onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried hot red chili pepper flakes
2 tablespoons olive oil
1/2 cup dry white wine
1 (28 ounce) can crushed tomatoes
1 teaspoon salt
1 1/2 lbs large shrimp, shelled and deveined
1 lb orzo pasta
1/2 cup kalamata olives or 1/2 cup other oil-cured olives, pitted and chopped
1 lb feta cheese, patted dry and crumbled (3 cups)

Steps:

  • Preheat oven to 425 degrees.
  • Cook onion, garlic, oregano and red pepper flakes in 1 tablespoon oil in a 4 quart pot over moderately high heat, stirring, until onion is softened, about 3 minutes.
  • Add wine and boil until reduced by half, about 3 minutes.
  • Stir in tomatoes and salt and reduce heat, and simmer briskly, stirring often, until slightly thickened, about 8 minutes.
  • Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
  • While sauce and shrimp are cooking, cook orzo in a 6 quart pot of boiling salted water until al dente.
  • Reserve 1/2 cup of the cooking water, then drain in a sieve.
  • Return orzo to pot and toss with remaining tablespoon oil.
  • Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper, to taste.
  • Spoon 1/2 of pasta into an oiled 13 X 9 by 2 inch glass baking dish, then sprinkle with 1/2 of the feta.
  • Top with remaining pasta and feta, then bake in middle of the oven, uncovered, until cheese is slightly melted and pasta is heated through, about 10-15 minutes.

Nutrition Facts : Calories 716.1, Fat 25.2, SaturatedFat 12.7, Cholesterol 240.3, Sodium 1790.2, Carbohydrate 72.8, Fiber 5, Sugar 10.3, Protein 45.2

ROASTED TOMATO ORZO



Roasted tomato orzo image

Impress your vegan friends with this vibrant vegan sharing pasta dish featuring roasted vine tomatoes, orzo and vermouth with a zesty herby salsa.

Provided by Janine Ratcliffe

Categories     Dinner

Time 50m

Yield Serves 4

Number Of Ingredients 15

350g orzo
1kg small tomatoes on the vine
4 cloves garlic, peeled
a small bunch basil
3 tbsp red wine vinegar
1 tbsp caster sugar
1 red or green chilli, finely chopped
150ml vermouth, plus 2 tbsp to serve
a small bunch basil
a small bunch flat-leaf parsley
a handful mint
1 clove garlic
30g Grana Padano, grated (optional)
100ml extra-virgin olive oil
1 lemon, zested and juiced

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Put the sauce ingredients into a wide, shallow, 2-litre ovenproof dish. Add a good pinch of salt and pepper, stir and roast for 30 minutes, until the tomatoes have cooked down and have some colour. Remove the vines.
  • Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.
  • Season the tomatoes, then stir through the orzo and 200ml of water. Bake for 25 minutes until the pasta has cooked through and swelled in the sauce. Add 2 tbsp of vermouth and season again, if needed. Pick out the basil, which will have blackened.
  • To serve, spoon into bowls and swirl the salsa through the pasta and top with plenty of salt and pepper.

Nutrition Facts : Calories 661 calories, Fat 26.9 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 78.2 grams carbohydrates, Sugar 15.4 grams sugar, Fiber 7.8 grams fiber, Protein 13.4 grams protein

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