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

  1. 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.
  2. 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.
  3. Add orzo and basil. Stir to blend, and serve.

15 minutes

Dining and Cooking