|Preparation Time||5 Minutes|
|Cook Time||15 Minutes|
|Total Time||20 Minutes|
|Type||Main Dish; Side Dish|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; Vegetarian|
2 teaspoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1 clove garlic, minced
1 cup orzo
2 cups vegetable stock or broth
2 teaspoons fresh thyme, chopped
2 teaspoons capers, drained and finely chopped
1 tablespoon pine nuts, finely chopped
1 tablespoon Parmesan cheese, grated
1 tablespoon lemon zest, grated
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a frying pan, heat the olive oil over medium heat. Add the tomatoes and garlic, and cook until the tomatoes are tender, about 3 minutes. Set aside.
In a large saucepan, combine the orzo and the chicken stock over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer until the pasta is al dente (tender), about 7 minutes. Remove from the heat and let stand, covered, until almost all of the liquid is absorbed, about 3 minutes.
Add the thyme, capers, pine nuts, cheese, lemon zest, salt, and pepper, and toss gently to mix. Add the tomato mixture and toss until all the ingredients are evenly distributed.
Spoon the pasta into warmed individual bowls and serve immediately.
Calories: 215 cal
Total fat: 5g
Saturated fat: <1g
Monounsaturated fat: 1g