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Orzo with cherry tomatoes, olives and goat cheese |
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Orzo is a rice-shaped pasta that cooks in about 8 minutes and makes for a quick, easy meal. It suits a tomato and cheese-based sauce.
- 1 cup grape tomatoes, cut into quarters
- 1/3 cup finely chopped sweet yellow onion
- 1/3 cup sliced black olives
- 3 Tbsp grated Parmesan cheese
- 2 Tbsp olive oil
- 1 1/2 Tbsp lemon juice
- 1 1/2 tsp finely chopped garlic
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- 1/2 tsp Dijon mustard
- 1/2 tsp hot chili sauce (or finely chopped jalapeño pepper)
- 1/2 cup crumbled goat cheese (about 2 oz)
- 2 anchovy fillets, diced
- 1 1/3 cups orzo
- 1/2 cup chopped fresh basil
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- Combine the tomatoes, onion, olives, Parmesan, olive oil, lemon juice, garlic, mustard, chili sauce, goat cheese and anchovies in a large bowl.
- In a medium pot of boiling water, cook the orzo for 8 minutes or until just tender. Drain well and add to the tomato mixture. Toss well and garnish with fresh basil. Serve warm.Step 1 Goes here.
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Nutritional Analysis
per Serving
| Calories |
366 |
| Protein |
14 g |
| Fat |
14 g |
| Saturated Fat |
4.4 g |
| Carbohydrates |
47 g |
| Cholesterol |
12 mg |
| Sodium |
341 mg |
| Fiber |
3 g |
Prep Time: 15 minutes
Cook Time: 8 minutes
Make Ahead: Combine all the ingredients except for the orzo and basil early in the day Cook orzo just before serving, add to the sauce and garnish with basil.
Serves 4
Nutrition Watch: A 1/2 cup of plain, cooked orzo delivers 210 calories, 1 gram of fat, 41 g of carbohydrates and 7 g of protein.
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1 cup grape tomatoes, cut into quarters
1/3 cup finely chopped sweet yellow onion
1/3 cup sliced black olives
3 Tbsp grated Parmesan cheese
2 Tbsp olive oil
1 1/2 Tbsp lemon juice
1 1/2 tsp finely chopped garlic
1/2 tsp Dijon mustard
1/2 tsp hot chili sauce (or finely chopped jalapeño pepper)
1/2 cup crumbled goat cheese (about 2 oz)
2 anchovy fillets, diced
1 1/3 cups orzo
1/2 cup chopped fresh basil
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