Tomato + Goat Cheese Orzo
Ingredients
The pasta
The sauce
-
4
oz.
creamy goat cheese (chevre)
-
2
tbsp.
olive oil
-
1
cup
quartered tomatoes (Campari or cherry)
-
1
small
shallot, thinly sliced
-
2
cloves
garlic, minced
-
⅓
cup
heavy cream
-
2
tbsp.
chopped fresh basil
-
2
tsp.
chopped fresh oregano
-
¼
cup
grated Parmesan cheese
-
to taste
salt
-
to taste
pepper
-
2
wedges
lemon
Instructions
- Boil the orzo in salted water until al dente, then drain and reserve some pasta water.
- Mix the drained orzo with goat cheese and set aside.
- Heat olive oil in a pan and add tomatoes with a pinch of salt, cooking until they blister.
- Add shallots to the pan and cook until softened, then stir in garlic and cook for another minute.
- Add heavy cream, half of the herbs, and pepper, cooking until the cream thickens slightly.
- Combine the goat cheese orzo with the tomato mixture, adding pasta water until creamy.
- Turn off the heat and stir in Parmesan, remaining herbs, and lemon juice. Season with salt and pepper.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
25g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
40mg
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