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Home > Orzo with cherry tomatoes, capers and lemon

Orzo with cherry tomatoes, capers and lemon

Recipe Information

Servings 4
Preparation Time 5 Minutes
Cook Time 15 Minutes
Total Time 20 Minutes
Difficulty Intermediate
Main Ingredient Orzo
Category Pasta
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Italian
Cook Method Boiling; Saut�ing
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.


Nutrition (per serving)

  • Calories: 215 cal

  • Total fat: 5g

  • Saturated fat: <1g

  • Monounsaturated fat: 1g

  • Cholesterol: 1mg

  • Sodium: 295mg

  • Carbohydrate: 38g

  • Fiber: 2g

  • Protein: 9g