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4.67 from 6 votes

Creamy Orzo with Garlic Roasted Tomatoes

Prep Time15 minutes
Cook Time20 minutes
Servings: 6 servings
Calories: 225kcal

Ingredients

  • 1 cup whole wheat orzo (168 grams)
  • 1 cup cherry tomatoes, halved (150 grams)
  • 1 cup frozen green peas (143 grams)
  • 5 oz frozen spinach
  • 1/2 cup onion, chopped (80 grams)
  • 1/2 cup parmesan cheese (50 grams)
  • 1/4 cup fresh basil, chopped
  • 4 cloves garlic, minced (16 grams)
  • 1 tsp Oh My Spice! Lemon Pepper Seasoning, divided
  • 3/4 cup no salt added chicken stock (6 oz)
  • 3/4 cup low sodium cream of mushroom soup (170 grams)
  • 1/2 cup white wine (4 oz)
  • 1 tbsp unsalted butter (1/2 oz)
  • 1 tsp olive oil

Instructions

  • Pre-heat oven to 450 degrees. Line a small baking sheet with aluminum foil. Toss halved tomatoes with olive oil and half of the garlic.  Arrange in a single layer on lined baking sheet.  Bake for 20 minutes and set aside.
  • Heat a large pot over medium-high heat.  Add butter and melt, then add onion and garlic.  Sauté for 1-2 minutes until fragrant and tender.
  • Add cream of mushroom soup, chicken stock, wine, and Oh My Spice seasoning.  Cover and bring to a boil, then add orzo, salt and pepper.  Stir until orzo is covered, then lower heat to a simmer for 7 minutes.
  • Remove pot from heat and stir in peas, spinach, roasted tomatoes, basil, and parmesan cheese.  Cover and allow to rest for about 5 minutes or until orzo is cooked al dente and cheese is melted.
  • Serve with fresh lemon zest, basil, and more parmesan cheese, if desired.

Nutrition

Serving: 143g | Calories: 225kcal | Carbohydrates: 29g | Protein: 8g | Fat: 6g | Cholesterol: 14mg | Sodium: 207mg | Potassium: 146mg | Fiber: 6g | Sugar: 3g