Aug 24 2009
Orzo Italiano
I had part of a box of orzo left from a pasta salad I made a few weeks ago (Did I post that recipe? If I didn’t, I should. It was good…) Anyway, I was looking to use up the rest of the orzo when lo and behold I found this recipe on the back of the box. I served it alongside the Simple Italian Grilled Turkey Cutlets and it was a great combo.
Orzo Italiano
(Courtesy back of the Prince orzo box)
1/2 package (8 oz.) orzo
2 Tbsp. olive oil
1 Tbsp. flour
1 (14.5 oz) can Italian-style stewed tomatoes
1 tsp. Italian seasoning
1/4 tsp. each salt and pepper
Grated parmesan cheese
Cook pasta according to package directions. In large skillet, over medium heat, heat oil; stir in flour. Add tomatoes, Italian seasoning, salt and pepper. Cook and stir until thickened. Add pasta; toss to coat. Heat through. Serve with parmesan cheese. 4-6 servings.
Notes:
- The parmesan cheese truly completes the dish. Don’t leave it off. Unless you don’t like parmesan cheese (like my mom), but I’m telling you, you won’t get the full effect of the dish.
- I crushed up the tomatoes while the sauce was thickening because stewed tomatoes are essentially whole, or close to it and my husband doesn’t like big chunks of tomatoes in stuff. I actually think it worked better that way — more of a saucy feel to it, but with a few little chunks for texture and bursts of flavor.
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My kids went ga-ga over this. Came back for seconds AND thirds.
Yum!