source: Woman’s World magazine 2011
When it comes to orzo with tomatoes and arugula, Orzo pasta, also known as risoni, is a type of pasta that resembles large grains of rice. The word “orzo” means “barley” in Italian, but the pasta itself is not made from barley. It is made from durum wheat semolina, the same type of wheat used to make other types of pasta.
Orzo pasta is traditionally used in Italian and Mediterranean cuisine, and it is a versatile ingredient that can be used in a variety of dishes, such as this orzo with tomatoes and arugula recipe. It has a firm texture and a slightly nutty flavor. Its small size and shape make it ideal for adding to soups, stews, and salads. Orzo is often used in pasta salads, pilafs, and risottos, where it absorbs the flavors of the other ingredients.
When cooked, orzo pasta typically cooks in about 8 to 10 minutes, depending on the desired tenderness. It can be boiled in salted water, just like other types of pasta, until it reaches the desired consistency. After cooking, it can be used immediately in recipes or cooled and stored for later use.
Overall, orzo pasta is a popular ingredient that adds a unique texture and flavor to a wide range of dishes.
Ingredients
1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 cup red and/or yellow grape tomatoes, halved
1/2 teaspoon dried marjoram
1/2 teaspoon grated orange zest
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups baby arugula, about 3 ounces
Directions
To make this orzo with tomatoes and arugula recipe, start by cooking the orzo according to the package directions. Drain.
Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic, then tomatoes and marjoram; cook, stirring, until tomatoes are slightly softened, 1-2 minutes.
Add orzo and zest, salt, pepper, and arugula. Cook over medium-low heat, stirring, until heated through and the arugula wilts, 1-2 minutes.
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