Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes

Name: Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 4 people
Ingredients: extra virgin olive oil; 1 1/2 cups orzo pasta; kosher salt; 5 cloves garlic; red pepper flakes; 1/2 lemon; 1 cup parsley; 1/2 cup Dill; 1/3 cup sundried tomatoes in olive oil; black pepper; 1/2 to 3/4 cup grated parmesan

User Reviews

4.9

288 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4 people
Calories
5369 kcal
Course
Side Dish
Cuisine
Mediterranean, Italian

Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes

Frida Fisher

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Prepared Mediterranean-style, this nutty Toasted Orzo Pasta Recipe with Garlic, Parmesan and Sundried Tomatoes will steal the show next to your favorite protein. You can even serve it as a quick and easy vegetarian meal on its own!

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Ingredients

Servings

extra virgin olive oil (Our Italian Nocellara EVOO is a good choice here)
1 1/2 cups orzo pasta
kosher salt
5 cloves garlic (minced)
red pepper flakes (optional)
1/2 lemon (juice of)
1 cup parsley (chopped, packed)
1/2 cup Dill (chopped)
1/3 cup sundried tomatoes in olive oil (chopped)
black pepper
1/2 to 3/4 cup grated parmesan (more to your liking)

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Instructions

In a large saucepan, eat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.
Add at least 7 cups of boiling water to the saucepan and season well with kosher salt. Cook the pasta in boiling water to al dante according to the package instructions (about 7 to 8 minutes).
Just before the pasta is fully cooked (about 5 minutes), take a cup of the starchy pasta water and save it aside for now.
In a large pan, warm 1/2 cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and 1/2 cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and dill.
When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sundried tomatoes and a bit of the grated parmesan. Toss to combine. If needed, add a little more of the pasta cooking water. Finish with more Parmesan and red pepper flakes, if you like.

Notes

This recipe will feed 4 people as a vegetarian main and about 6 or so as a side.
Leftovers will keep in the fridge for 3 to 4 days in a tightly closed container. Warm over medium heat.
Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices

Nutrition Information

Show Details

Calories 536.9kcal (27%) Carbohydrates 49.6g (17%) Protein 12.5g (25%) Fat 32.9g (51%) Saturated Fat 6g (30%) Polyunsaturated Fat 3.5g Monounsaturated Fat 21.5g Cholesterol 10.9mg (4%) Sodium 259.9mg (11%) Potassium 452.3mg (13%) Fiber 3.4g (14%) Sugar 2g (4%) Vitamin A 1946.3IU (39%) Vitamin C 42.6mg (47%) Calcium 170.1mg (17%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 5369 kcal

% Daily Value*

Calories	536.9kcal	27%
Carbohydrates	49.6g	17%
Protein	12.5g	25%
Fat	32.9g	51%
Saturated Fat	6g	30%
Polyunsaturated Fat	3.5g	21%
Monounsaturated Fat	21.5g	108%
Cholesterol	10.9mg	4%
Sodium	259.9mg	11%
Potassium	452.3mg	10%
Fiber	3.4g	14%
Sugar	2g	4%
Vitamin A	1946.3IU	39%
Vitamin C	42.6mg	47%
Calcium	170.1mg	17%
Iron	2.6mg	14%