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 Information
Nutritional analysis per serving (4 servings)
144 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 46 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
15 minutes
Dining and Cooking