Ingredients
Scale
- 1 cup orzo pasta
- 2 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- Fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- Cook orzo in chicken or vegetable broth according to package instructions until tender, then drain.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
- Add cooked orzo and stir to coat with garlic and oil.
- Reduce heat and add heavy cream and Parmesan cheese, stirring until the cheese melts and sauce thickens.
- Gently fold in cherry tomatoes and cook for another 2 minutes.
- Season with salt and pepper, garnish with fresh herbs, and serve warm.
Notes
- Use fresh herbs for best flavor.
- Adjust cream or cheese for creamier or lighter sauce.
- This dish pairs well with grilled chicken or as a vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg