| 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
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