Creamy Tomato Orzo in one pan and only 15 minutes!

Ingredients

• 1 cup Orzo Pasta (dry, uncooked)
• 2 cups Cherry Tomatoes (halved; can use grape or vine‑ripened tomatoes)
• 2 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 cups Chicken Broth (low‑sodium; can substitute water for a vegetarian version)
• 0.5 cup Plain Greek Yogurt (full‑fat, at room temperature to prevent curdling)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Fresh Basil (chopped, optional garnish)
• 2 tablespoons Parmesan Cheese (freshly grated, optional)

Instructions

1. Prepare Ingredients

   Halve the cherry tomatoes, mince the garlic, and set the Greek yogurt out to reach room temperature.

   Time: PT5M

2. Blister the Tomatoes

   Heat the skillet over medium‑high heat, add olive oil, then add the tomato halves cut‑side down. Cook without stirring for 3–4 minutes until the skins blister and caramelize, then flip and cook another 2 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Sauté Garlic and Add Orzo

   Add the minced garlic to the pan and sauté for 30 seconds until fragrant. Stir in the dry orzo, coating it with the oil and tomato juices.

   Time: PT1M

   Temperature: Medium

4. Cook Orzo in Broth

   Pour the chicken broth (or water) into the pan, bring to a gentle boil, then reduce to a simmer. Cook, stirring occasionally, for 8–10 minutes until the orzo is al dente and most liquid is absorbed.

   Time: PT10M

   Temperature: Simmer

5. Temper the Yogurt

   When the orzo is just about done, ladle about 2 tablespoons of the hot cooking liquid into a small bowl, whisk in the Greek yogurt until smooth, then stir the tempered mixture back into the skillet.

   Time: PT2M

6. Finish and Serve

   Season with salt and pepper, stir in fresh basil and optional grated Parmesan. Serve immediately while creamy.

   Time: PT2M

Nutrition Facts

Calories

140

Protein

12 g

Carbohydrates

36 g

Fat

17 g

Fiber

4 g