Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Creamy Orzo
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- #47279
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
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
calliecat
nutrition data
Nutritional data has not been calculated yet.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
June 30, 2008
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!