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Orzo with Sun-Dried Tomatoes And Artichokes



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  • Cooking Time: N/A

Orzo with Sun-Dried Tomatoes And Artichokes

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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 melt garlic butter until sizzling; add peppers,
onions and Italian seasoning. Cook over medium-high heat, stirring
occasionally, until peppers are just tender (8 to 10 minutes). Remove from
heat.

Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss
gently.

ADD CHEESE AND BAKE: In 2-quart casserole toss vegetable-pasta mixture with
1/3 cup Parmesan cheese. Cover; bake for 30 to 35 minutes or until heated
through Sprinkle with remaining Parmesan cheese. Salt and pepper to taste

PER SERVING: Calories 130; Protein 6 g; Carbohydrate 22 g, Fat 3 g
(21%cff); Cholesterol <5 mg; Sodium 250 mg

NOTES: Make twice the amount of the vegetable-pasta mixture without cheese.
RESERVE (cover; refrigerate) HALF (5 cups) for a salad: see "Mediterranean
Lemon Pasta Salad."

Ingredients:

8 oz Orzo; uncooked
10 Sun-dried tomatoes; dry
-packed
1/2 tb Roasted Garlic Butter
-w/Olive Oil
Or alternative
2 c Chopped green bell pepper
And/or other color peppers
1 c Chopped onion
1/2 tb Dried Italian seasoning
14 oz Oil-free artichoke hearts;
-quartered
1 1/2 oz Pitted black olives; halved
1/2 c Shredded Parmesan cheese;
-fresh, divided use

Serves:

4 servings

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