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Orzo With Sun Dried Tomatoes And Artichokes
Ingredients
- 8 ounce orzo uncooked
- 10 x sun-dry tomatoes, dry packed
- 1/2 Tbsp. Roasted Garlic Butter w/Extra virgin olive oil
- or possibly alternative
- 2 c. minced green bell pepper
- and/or possibly other color peppers
- 1 c. minced onion
- 1/2 Tbsp. dry Italian seasoning
- 14 ounce oil-free artichoke hearts quartered
- 1 1/2 ounce pitted black olives halved
- 1/2 c. shredded Parmesan cheese fresh, divided use
Directions
- Heat oven to 350F
- Cook pasta according to package directions. Drain. Set aside.
- Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes.
- Meanwhile, in Dutch oven heat garlic butter till sizzling; add in peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, till peppers are just tender (8 to 10 min). Remove from heat.
- Add in cooked pasta, tomatoes, artichokes and olives to pepper mix; toss gently.
- Add in CHEESE AND BAKE: In 2-qt casserole toss vegetable-pasta mix with 1/3 c. Parmesan cheese. Cover; bake for 30 to 35 min or possibly till heated through Sprinkle with remaining Parmesan cheese. Salt and pepper to taste
- NOTES: Make twice the amount of the vegetable-pasta mix without cheese. RESERVE (cover; chill) HALF (5 c.) for a salad: see
- "Mediterranean Lemon Pasta Salad."
- NOTES : This dinner times 2 caught my fancy. Colorful! looks good sufficient to eat.
- The book says start with a warm casserole: ORZO WITH SUN-Dry TOMATOES and ARTICHOKES
- But make twice the amount of the vegetable-pasta mix without cheese.
- RESERVE HALF (5 c.) for a salad to make a day or possibly two later: see
- "Mediterranean Lemon Pasta Salad."
- 2 meals: basically 1 prep.
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