Try out our Artichoke and Sun-Dried Tomato Orzo recipe today! This dish features tender orzo pasta, artichoke hearts, and rich sun-dried tomatoes tossed in a light garlic and olive oil sauce.
Prep Time 25 Min | Cook Time 25 Min | Serves 4-6
Ingredients
- 2 cups orzo pasta
- 1 onion, chopped
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 3 cups vegetable stock
- 12 oz quartered artichoke hearts, drained
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup cherry peppers, sliced
- 8 oz goat cheese, crumbled
- 1/2 tsp fine sea salt
- 1/4 tsp crushed red pepper
- 1/4 tsp ground black pepper
- 1/4 cup basil leaves, chopped
Directions
- Start by adding the chopped onion to a skillet over medium heat. Sauté the onion until it becomes translucent. Then add the garlic, black pepper, and crushed red pepper.
- Add the orzo and vegetable stock to the skillet. Bring it to a boil, then reduce the heat and let it simmer uncovered for about 10 minutes. Stir occasionally until the orzo is tender, and most of the liquid is absorbed.
- Next, stir in the goat cheese until it melts and blends into the orzo. Add the diced peppers, artichoke hearts, and sun-dried tomatoes. Cook everything together for another 2-3 minutes to combine flavors.
- Plate the pasta and garnish with freshly chopped basil before serving.
- Enjoy!