Cheesy Orzo Pasta with Basil is quick and easy to throw together, and with the right ingredients mixed in, it is super flavorful! When I told Grumpy I was making orzo his first assumption when he saw the package it came in was I was making rice. About the only rice he cares to eat is fried rice! I explained it was a type of pasta and that made things better 🙂
This was the perfect side dish for the sirloin I broiled for Grumpy, served with roasted asparagus and sauteed steak mushrooms with a couple shakes of mushroom soy sauce. Perfect comfort dinner for a nasty weather day.
This dinner fits in with the "Meet MyPlate: A Guide for Healthy Eating" produced by the USDA and based ont he 2010 Dietary Guidelines for Americans. See more on this program at Allrecipes.com.
The next time you want a pasta side dish, instead of reaching for those pre-packaged, full of who knows what side dishes, think about this one. It takes very little time and is so much tastier and better for you 🙂
- 1 cup orzo pasta
- 1 tablespoon unsalted butter
- 2 cups vegetable broth (you can use whatever flavor broth you prefer)
- 1 cup shredded asiago cheese (I use a microplane zester and get a fine shred. If you are doing a coarser shred you may want to use less cheese)
- ¼ cup fresh basil, chopped
- Melt butter in heavy skillet. Once hot, add orzo and toast until pasta starts to brown. Add vegetable broth and bring to a boil. Turn down heat and simmer about 15 minutes, until liquid is absorbed and pasta is cooked. Stir in cheese and basil. Serve.