Orzo with Artichokes, Sun Dried Tomatoes & Roasted Red Peppers
Ingredients
The base
-
1
tablespoon
extra-virgin olive oil
-
1
medium
onion, chopped
-
1
teaspoon
minced garlic
-
½
teaspoon
roasted red pepper flakes
The pasta
The liquid
-
2½
cups
vegetable broth
-
½
cup
white wine
The toppings
-
3
ounces
goat cheese, crumbled
-
14.5
ounces
quartered artichokes, drained and rinsed
-
⅓
cup
sun-dried tomatoes, rehydrated and sliced
-
⅓
cup
diced roasted red pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat and sauté the onion for 8 minutes.
- Add garlic and red pepper flakes, season with salt and pepper, and cook for 1 more minute.
- Stir in the orzo and cook for 3 minutes, stirring often.
- Add the broth and wine, bring to a simmer, and cook for about 12 minutes until the orzo is al dente.
- Stir in the goat cheese and cook for 2 minutes until melted.
- Add the artichokes, sun-dried tomatoes, and roasted red peppers, cooking until warmed through, about 3 minutes.
- Season with salt and pepper, garnish with parsley if desired, and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
347
Total fat
6g
Total carbohydrates
56g
Total protein
13g
Sodium
635mg
Cholesterol
6mg
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