Creamy Orzo with Garlic Roasted Tomatoes

What I love about this dish is that 1) it’s easy. And 2) it perfectly straddles the line of rich and decadent while also being light and fresh. My friends...

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About Recipe
Creamy Orzo with Garlic Roasted Tomatoes

What I love about this dish is that 1) it’s easy. And 2) it perfectly straddles the line of rich and decadent while also being light and fresh. My friends can attest to it 🙂

Ingredients :
  • 1 cup whole wheat orzo (168 grams)
  • 1 cup cherry tomatoes, halved (150 grams)
  • 1 cup frozen green peas (143 grams)
  • 5 oz frozen spinach
  • 1/2 cup onion, chopped (80 grams)
  • 1/2 cup parmesan cheese (50 grams)
  • 1/4 cup fresh basil, chopped
  • 4 cloves garlic, minced (16 grams)
  • 1 tsp Oh My Spice! Lemon Pepper Seasoning, divided
  • 3/4 cup no salt added chicken stock (6 oz)
  • 3/4 cup low sodium cream of mushroom soup (170 grams)
  • 1/2 cup white wine (4 oz)
  • 1 tbsp unsalted butter (1/2 oz)
  • 1 tsp olive oil
Directions :

  1. Pre-heat oven to 450 degrees. Line a small baking sheet with aluminum foil. Toss halved tomatoes with olive oil and half of the garlic. Arrange in a single layer on lined baking sheet. Bake for 20 minutes and set aside.

  2. Heat a large pot over medium-high heat. Add butter and melt, then add onion and garlic. Sauté for 1-2 minutes until fragrant and tender.

  3. Add cream of mushroom soup, chicken stock, wine, and Oh My Spice seasoning. Cover and bring to a boil, then add orzo, salt and pepper. Stir until orzo is covered, then lower heat to a simmer for 7 minutes.

  4. Remove pot from heat and stir in peas, spinach, roasted tomatoes, basil, and parmesan cheese. Cover and allow to rest for about 5 minutes or until orzo is cooked al dente and cheese is melted.

  5. Serve with fresh lemon zest, basil, and more parmesan cheese, if desired.

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