One-Pot Orzo with Tomatoes, Corn, and Feta
Serve this creamy one-pot pasta as a vegetarian main dish or as a flavorful pasta side to your favorite meal.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Dish
Cuisine: American
Keyword: one pot meal, summer recipe, vegetarian
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $6.00
- 3 Tablespoons Butter
- 2 1/2 cups Cherry or Grape Tomatoes, halved
- 1/2 teaspoon Kosher Salt
- 2 cloves Garlic, grated or minced
- 2 1/2 cups Low-Sodium Vegetable or Chicken Stock
- 1 1/2 cups Dried Orzo Pasta
- 2 cups Corn Kernels, fresh or frozen
- 4 ounces Feta Cheese, crumbled
- 10 leaves Fresh Basil, for garnish (optional)
Place a large saucepan or pot (use one that has a tight-fitting lid) over medium heat. Add butter and when it melts, add tomatoes and salt. Cook tomatoes, stirring frequently, until they soften and start to release their juices, 6 to 8 minutes.
Add garlic to tomatoes and cook until fragrant, 1 to 2 minutes more.
Pour stock over the tomatoes and bring to a simmer.
When the stock is simmering, stir in the orzo and corn.
Cover the pot and reduce heat to maintain a low simmer. Simmer the orzo, removing the lid to stir it a couple of times towards the end of cooking, until the orzo is creamy and tender, 10 to 12 minutes. (The sauce will continue to thicken as the orzo sits.)
Move the orzo off the heat and stir in the crumbled feta cheese.
Top with basil (if using). Serve warm.
Calories: 365kcal | Carbohydrates: 61g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 1378mg | Potassium: 482mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1311IU | Vitamin C: 15mg | Calcium: 168mg | Iron: 1mg