This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Check for anti-caking ingredients in pre-shredded cheese; it's best to grate your own from a block.
"Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday." -Marcus Samuelsson, Chef
One pot meals are the best: quick and simple. Best of all, there's only one pot to clean.
Usually you don't think of using pasta for a one pot meal. There are some recipes on the Dr. Gourmet website, but those use rice noodles because they cook quickly. Part of the reason for this is the slower cooking noodles made with wheat lose some of the flour the noodles are made with into the water they are cooking in (that's what causes the slight cloudiness to the water). The main problem, however, is that the pasta noodles will generally break down when you try to cook them in one pot dishes. Orzo is the exception. The rice shape of the small noodle stays intact while giving off a bit of flour that helps thicken the sauce almost like a risotto.
You could try many variations on this dish, just as you might with risotto. Use leeks instead of onions, or mushrooms instead of the tomatoes, for example. If you are not going to use the canned tomatoes, you might need to add a bit more water while the orzo is cooking.
Servings: 2 | Serving size: 2 1/2 cups
Cooking time: 60 minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently.
|1 tsp.||olive oil|
|1 clove||garlic (minced)|
|1 medium||onion (diced)|
|4 ounces||orzo pasta or gluten-free orzo pasta|
|1 – 15 ounce can||no salt added diced tomatoes|
|2 cups||no salt added vegetable or chicken stock|
|1 – 15 ounces can||no salt added white beans (drained and rinsed)|
|4 large||green onions (thinly sliced crosswise; keep white and green parts separate)|
|1 ounce||parmigiano-reggiano (grated)|
|2 ounces||goat cheese|
|6 large leaves||basil (chiffonade)|
Place the olive oil in a large sauce pan or dutch oven over medium high heat.
Add the garlic and cook for about 1 minute. Stir frequently.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the orzo and cook for about 1 minute. Stir frequently.
Add the tomatoes, stock, white beans, and water.
Cook for 15 to 20 minutes. Stir frequently so the orzo does not stick to the bottom of the pan.
When the orzo is almost done, add the white part of the green onions. Continue to cook, stirring frequently, until the orzo is cooked through but not gummy.
Add the parmesan, goat cheese, and the green part of the green onions.
Stir gently until the cheese has melted, then fold in the basil at the last minute.
Serving size: 2 1/2 cups
|Calories 550||Calories from Fat 99|
|% Daily Value|
|Total Fat 11g|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 1.5g|
|Trans Fat 0g|
|Total Carbohydrates 84g||28%|
|Dietary Fiber 11g||44%|
|Vitamin A 15%||Vitamin C 25%|
|Calcium 20%||Iron 25%|
|Vitamin K 113mcg||Potassium 744mg|