| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian4 | 4 | servings | |
INGREDIENTS
| 4 | c | Water |
| 1/2 | lb | Ripe tomatoes; peeled, 1/2"cubes |
| 1 | Salt and black pepper to taste | |
| 1 | Fresh ground pepper to taste | |
| 3/4 | c | Orzo |
| 1/4 | ts | Red pepper flakes |
| 2 | tb | Olive oil |
| 2 | tb | Fresh basil; shredded, loose |
| ; pack | ||
| 1 | ts | Garlic; finely minced |
INSTRUCTIONS
Bring water to a boil in a saucepan and add salt to taste. Add orzo and cook, stirring briefly,10 minutes or until tender. Do not over cook. Drain. Meanwhile, heat oil in a sauce pan and add garlic. Cook while stirring. Do not brown the garlic as this will change the taste. Add the tomatoes and a pinch of salt, black pepper and the pepper flakes. Stir and bring to a boil. Add orzo and basil. Stir to blend, and serve. Makes 4 servings. Per serving: 189 Calories (kcal); 7g Total Fat; (35% calories from fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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