Ingredients
- 2 tsp. olive oil
- 2 cups cherry tomatoes, halved
- 1 garlic clove, minced
- 1 cup orzo
- 2 cups chicken or vegetable stock
- 2 tsp. chopped fresh thyme
- 1 Tbsp. pine nuts, chopped
- 1 Tbsp. grated Parmesan cheese
- 1 Tbsp. lemon zest
- ¼ tsp. salt
- ¼ tsp. pepper
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Instructions
- In a large frying pan, heat the olive oil over medium heat. Add the tomatoes and garlic and cook until the tomatoes are tender (3 minutes). Set aside.
- In a large saucepan, combine the orzo and 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 (6-7 minutes).
- Remove pasta from the heat and let stand, covered, until almost all of the liquid is absorbed (3-4 minutes).
- Add remaining ingredients and tomato mix. Toss gently to combine.