Serves 6 / With a tender, unique texture, orzo is one of my favorite pastas; it’s also attractive on the plate.
1/2 pound orzo pasta
1 tablespoon vegetable oil
1/2 medium sweet onion (such as Vidalia), diced
1/4 cup chopped black olives, rinsed and drained
1/4 cup chopped ripe green olives, rinsed and drained
2 tablespoons chopped sun-dried olives, rinsed and drained
1 tablespoon dried Italian herb blend
2 cloves garlic, minced
2 cups marinara
1. Cook orzo in a pot of boiling water to al dente, about 7 minutes. Drain. Set aside.
2. Heat vegetable oil to medium heat in a large nonstick or heavy skillet. Add onion, olives, and Italian herbs. Sauté until onions are lightly caramelized, about 10 minutes. Reduce heat to medium, then add garlic. Cook, stirring, for 1 minute, then add marinara and stir to combine. Simmer for 5 minutes, then stir into orzo. Let stand for 5 minutes, then serve right away.
PER SERVING: 233 cal, 22% fat cal, 6g fat, 1g sat fat, 0mg chol, 6g protein, 39g carb, 3g fiber, 360mg sodium
