Orzo With Tomatoes Basil And Gorgonzola Food

TOMATO AND ORZO SOUP WITH GORGONZOLA

Tomato and Orzo Soup with Gorgonzola image

With a snowstorm going on outside, I was craving a warm comfort soup. Inspired by the tomato soup of a well-known local chef and four boxes of orzo in the pantry, I came up with this yummy soup. Serve topped with buttered croutons.

Provided by Coleene

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
½ onion, finely chopped
2 cloves garlic, minced
3 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon dried basil
1 tablespoon dried oregano
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
5 ounces crumbled Gorgonzola cheese
1 cup cooked orzo
⅓ cup sour cream

Steps:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 34 g, Cholesterol 30.6 mg, Fat 12.2 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 6.3 g, Sodium 697.2 mg, Sugar 6.9 g

ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN

Orzo Pasta with Tomatoes, Basil and Parmesan image

We're in love with this easy orzo pasta recipe. There's quick-to-cook orzo, tomatoes, basil, parmesan, and lots of garlic. Get this meal on the table in less than 20 minutes!

Provided by Adam and Joanne Gallagher

Categories Dinner

Time 20m

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

8 ounces dry orzo pasta, substitute with any pasta variety
3 tablespoons olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
12 ounces tomatoes, chopped (2 medium or 12 to 15 cherry tomatoes)
1/2 cup shredded parmesan cheese, plus more for serving
1 cup basil leaves, torn into pieces
Salt and fresh ground black pepper, to taste

Steps:

Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions - usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).
Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.
Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed.
Serve with extra basil, parmesan, and fresh ground black pepper on top.

Nutrition Facts : ServingSize 1/4 of the recipe (about 1 1/2 cups), Calories 351 calories, Protein 11.9 g, Carbohydrate 46.5 g, Fiber 4.2 g, Sugar 3.3 g, Fat 14.5 g, SaturatedFat 3.3 g, Cholesterol 7 mg, Sodium 465 mg

SUN-DRIED TOMATO BASIL ORZO

Sun-Dried Tomato Basil Orzo image

Basil and sun-dried tomato add flavor and zing to this simple yet delicious pasta salad recipe. It's perfect for picnics, and great served warm or cold.

Provided by kgwen

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 23m

Yield 8

Number Of Ingredients 7

Ingredients

2 cups uncooked orzo pasta
½ cup chopped fresh basil leaves
⅓ cup chopped oil-packed sun-dried tomatoes
2 tablespoons olive oil
¾ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 38.8 g, Cholesterol 6.6 mg, Fat 6.9 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 274.9 mg, Sugar 2.1 g

BAKED TOMATO & MOZZARELLA ORZO

Baked tomato & mozzarella orzo image

Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

Ingredients

150g orzo
½ tbsp olive oil
2 roasted red peppers from a jar, roughly chopped
handful olives , roughly chopped
big pinch chilli flakes
½ tsp dried oregano
400g can chopped tomatoes with garlic (if you can't find ready mixed, crush 1 garlic clove into a can of tomatoes)
125g ball mozzarella

Steps:

Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium