Orzo with cherry tomatoes, capers, and lemon

Recipe Information

Ingredients

• 2 teaspoons extra-virgin olive oil

• 2 cups cherry tomatoes, halved

• 1 clove garlic, minced

• 1 cup orzo

• 2 cups vegetable stock or vegetable broth

• 2 teaspoons fresh thyme, chopped

• 2 teaspoons capers, drained and finely chopped

• 1 tablespoon pine nuts, finely chopped

• 1 tablespoon Parmesan cheese, grated

• 1 tablespoon lemon zest, grated

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Directions

• In a frying pan, heat the olive oil over medium heat. Add the tomatoes and garlic, and cook until the tomatoes are tender, about 3 minutes. Set aside.

• In a large saucepan, combine the orzo and the chicken stock over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer until the pasta is al dente (tender), about 7 minutes. Remove from the heat and let stand, covered, until almost all of the liquid is absorbed, about 3 minutes.

• Add the thyme, capers, pine nuts, cheese, lemon zest, salt, and pepper, and toss gently to mix. Add the tomato mixture and toss until all the ingredients are evenly distributed.

• Spoon the pasta into warmed individual bowls and serve immediately.

Nutrition (per serving)

• Calories: 215 cal

• Total fat: 5g

• Saturated fat: <1g

• Monounsaturated fat: 1g

• Cholesterol: 1mg

• Sodium: 295mg

• Carbohydrate: 38g

• Fiber: 2g

• Protein: 9g