Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
10 mins
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Servings
4 people
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Calories
5369 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Italian
Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes
Description
Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes begins by toasting orzo pasta in olive oil until golden brown, which adds a toasty depth uncommon in standard boiled pasta dishes. The orzo is then cooked in salted boiling water until al dente, reserving some pasta water to create a light sauce and to add moisture later.
The sauce is made by warming additional olive oil, cooking minced garlic with optional red pepper flakes for heat, then adding lemon juice and reserved pasta water to form a flavorful base that is bright and aromatic. Fresh chopped parsley and dill are added for herbal freshness.
Once the orzo is drained, it is tossed with the garlic herb sauce, sundried tomatoes, and plenty of grated Parmesan cheese. The cheese adds savory richness and binding to the dish. Black pepper and kosher salt adjust seasoning to taste. This versatile dish can serve as a vegetarian main or a side for grilled meats or fish.
The recipe serves about 4 as a main or 6 as a side, and leftovers keep well refrigerated for several days. Reheating over medium heat preserves its texture and flavor. Quality extra virgin olive oil and fresh herbs contribute significantly to the final taste.
Ingredients
- 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 Parmesan Cheese more to your liking, grated
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
- The recipe serves 4 as a vegetarian main or 6 as a side dish.
- Store leftovers in a tightly sealed container in the fridge for 3 to 4 days; reheat gently over medium heat.
- High-quality extra virgin olive oil and fresh herbs enhance the flavor noticeably.
- Reserve some pasta water before draining to help create a cohesive sauce.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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