ready in: 30-60 minutes
recipe id: 47279
1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 clove garlic, minced
1 can (14.5-ounce size) diced tomatoes, juices drained
1 1/4 cup whipping cream
1 cup frozen peas, thawed
3/4 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat.
Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.
nutritionNutritional data has not been calculated yet.
Sign up for our newsletters that feature hand-picked recipes
more recipes like creamy orzo
Spinach Parmesan Orzo
Baked Orzo With Fontina
Tropical Orzo, Rice And Spinach
Orzo And Tomato Salad With Feta Cheese
Creamy Orzo With Porcini Mushrooms
Orzo Baked In Red Peppers
Orzo With Chicken And Asiago
Golden Pasta Pilaf