4.9 from 92 votes
Creamy Orzo with Garlic, Parmesan, and Blistered Tomatoes
This recipe blends orzo pasta with blistered cherry tomatoes, garlic, Parmesan cheese, and Greek yogurt for a creamy, textured side or light main dish. The tomatoes soften to release their juices, creating a savory broth that cooks the orzo while infusing it with bright tomato flavor. The addition of garlic and Parmesan adds depth, with fresh parsley finishing the dish on a herbal note. Yogurt is tempered into the orzo near the end to lend creaminess without overpowering the other flavors.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
369 kcal
Course:
Main Course, Dinner
Cuisine:
Mediterranean
Ingredients
- 5 cups cherry tomato about 1.5 pounds
- 2 tablespoons extra virgin olive oil
- 4 garlic minced, cloves
- kosher salt
- black pepper ground
- 2 cups orzo dry
- water 3-4 cups, or broth
- 1 cup Greek yogurt
- 1/4 cup Parmesan Cheese or more to your liking, grated, or pecorino Romano
- 1 cup parsley chopped, fresh
Instructions
- Blister the cherry tomatoes. In a medium saucepan, heat the olive oil over medium-high heat until shimmering. Add the tomatoes (whole) and garlic and season with a big pinch of kosher salt and black pepper. Stir to combine, then cover the pan until the tomatoes are softened, about 5 to 8 minutes.
- Stew the tomatoes. Use a wooden spoon to mash the softened tomatoes. Let them cook, uncovered, until they have softened and let out a lot of juice, about 3 to 5 minutes.
- Cook the orzo. Add the orzo and cover with water or broth by about 1 inch. Add a big pinch of salt and pepper and stir to combine. Let the pasta and tomatoes cook over medium heat (uncovered), stirring occasionally to prevent it from scorching at the bottom.
- Temper the yogurt. Before the orzo has absorbed the liquid, spoon some of the warm tomato-ey broth into a large measuring cup. Add the yogurt and whisk to combine, bringing the yogurt to room temperature.
- Combine. When the pasta is tender and has absorbed most of the juice, about 10 minutes, turn the heat off. Add the warmed yogurt and stir to combine.
- Finish and serve. Stir in the cheese and fresh parsley. Taste and adjust the seasoning to your liking and serve.
Cup of Yum
Notes
- Whisk Greek yogurt with warm broth before adding to orzo to avoid curdling.
- Use freshly minced garlic to enhance aroma and flavor.
- This dish can be served warm or at room temperature as a side or light main.
Nutrition Information
Calories
369kcal
(18%)
Carbohydrates
53.4g
(18%)
Protein
17.1g
(34%)
Fat
10g
(15%)
Saturated Fat
2.2g
(11%)
Polyunsaturated Fat
1.2g
(7%)
Monounsaturated Fat
5.8g
(29%)
Trans Fat
0.003g
(0%)
Cholesterol
6.8mg
(2%)
Sodium
151mg
(6%)
Potassium
702.9mg
(15%)
Fiber
3.7g
(15%)
Sugar
8g
(16%)
Vitamin A
2225.4IU
(45%)
Vitamin C
63.4mg
(70%)
Calcium
188mg
(19%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 369
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 53.4g | 18% |
| Protein | 17.1g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 2.2g | 11% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 5.8g | 29% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 6.8mg | 2% |
| Sodium | 151mg | 6% |
| Potassium | 702.9mg | 15% |
| Fiber | 3.7g | 15% |
| Sugar | 8g | 16% |
| Vitamin A | 2225.4IU | 45% |
| Vitamin C | 63.4mg | 70% |
| Calcium | 188mg | 19% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.