Creamy Garlic & Herb Orzo with Roasted Tomatoes
Ingredients
- 1 poundorzo pasta
- 2 cupscherry tomatoes
- 4 clovesgarlic
- ¾ cupheavy cream
- 2 cupsvegetable broth
- ¼ cupfresh basil
- 1 tablespoonfresh thyme
- ½ cupparmesan cheese
- 3 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Halve 2 cups cherry tomatoes.
- 03
Chop fresh basil into bite-sized pieces.
- 04
Mince 1 tablespoon fresh thyme leaves (or use 1 teaspoon dried thyme if fresh is unavailable).
- 05
Grate 1/2 cup parmesan cheese.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add halved cherry tomatoes and cook for 5 minutes, stirring occasionally, until they begin to blister and soften. Transfer to a plate.
- 02
In the same skillet, add the remaining 1 tablespoon olive oil. Cook minced garlic for 30 seconds until fragrant, then add the dry orzo. Toast, stirring often, for 2 to 3 minutes until lightly golden.
- 03
Pour in the vegetable broth, stirring to scrape up any browned bits. Bring to a simmer and cook for 12 to 14 minutes, stirring frequently, until the orzo is tender and most of the liquid is absorbed.
- 04
Reduce heat to low. Stir in the heavy cream, minced fresh thyme, and 1/4 teaspoon each salt and black pepper. Cook for 1 minute until creamy.
- 05
Fold in the roasted tomatoes and grated parmesan cheese. Taste and adjust seasoning. Finish with torn fresh basil and serve warm.
Spice Tips
The cream and tomatoes are already well-balanced, but you can add warmth with a pinch of red pepper flakes scattered on top, or brighten the finish with a squeeze of fresh lemon juice. For deeper garlic flavor, add 1/2 teaspoon roasted garlic powder.
For a heartier version, stir in cooked chicken breast or crumbled sausage in the final step. The recipe can be made ahead and reheated gently over low heat with an extra splash of broth to loosen.