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a skillet with orzo and vegetables sitting on a gray countertop
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4.80 from 5 votes

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
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American
Keyword: one pot meal, summer recipe, vegetarian
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Saucepan or Skillet with Lid

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

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