4.9 from 163 votes
Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes
This Mediterranean-style toasted orzo recipe features orzo pasta toasted in olive oil for a nutty flavor, then cooked to al dente and combined with a garlic herb sauce containing parsley, dill, lemon juice, and sundried tomatoes. Finished with freshly grated Parmesan cheese, the dish balances fresh herbs, bright citrus, and savory umami from the cheese and tomatoes, providing a flavorful, satisfying side or vegetarian main.
Prep Time
5 mins
Cook Time
10 mins
Total Time
10 mins
Servings:
4
people
Calories:
5369 kcal
Course:
Side Dish
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 5369
% 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.