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Creamy Orzo

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Rating: 5/5 5 stars
1 review

ready in: 30-60 minutes
serves/makes:   8
  

recipe id: 47279

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ingredients

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

directions

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.

added by

Callie, Jacksonville, Florida USA

nutrition

Nutritional data has not been calculated yet.

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REVIEW: recipe rating
This dish was easy to make and quite yummy! The dish is creamy and the peas and fresh ground pepper make a nice addition. I think this is going to be a hit with my family!