Creamy Orzo with Tomatoes and Feta: A Weeknight Wonder (Print Version)

Whip up a delightful Orzo with Tomatoes and Feta. This quick, flavorful pasta dish is bursting with fresh tomatoes, creamy feta, and fragrant herbs.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Pasta & Produce Base

01 - 1 cup (about 170g) orzo pasta
02 - 2 cups (about 300g) cherry or grape tomatoes, halved

→ Flavor Foundation

03 - 3 cloves garlic, minced (or more, I won't tell)
04 - 3 tbsp extra virgin olive oil
05 - 1/2 tsp red pepper flakes (or to taste)
06 - 1/4 cup fresh basil, chopped

→ Creaminess & Finish

07 - 4 oz (about 113g) feta cheese, crumbled from a block
08 - 1/2 tsp lemon zest
09 - Salt and freshly ground black pepper to taste

→ Optional Extras

10 - Grilled chicken or shrimp (for added protein)
11 - A splash of pasta water (to loosen sauce if needed)

# Instructions:

01 - First things first, let's get those tomatoes ready. Halve your cherry or grape tomatoes; I usually just dump them on a cutting board and go to town. Mince your garlic – I like mine pretty fine so it melts into the sauce. If you're using fresh basil, give it a rough chop, but save that for the very end. Having everything prepped makes the cooking process so much smoother, honestly. My counter usually ends up with a few rogue tomato halves, but that’s just part of the charm, right?
02 - Grab a medium pot and fill it with water. Add a generous pinch of salt – this is where I always remind myself (and you!) to actually salt the water, unlike that one time. Bring it to a rolling boil, then toss in your orzo pasta. Cook according to package directions until it's al dente, which usually means it still has a slight bite. Drain it well, but please, for the love of all that is good, don't rinse it! That starchy water helps the sauce cling perfectly to every little grain.
03 - While the orzo is cooking, heat a glug of olive oil in a large skillet over medium heat. Add your minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant – you'll smell it, and oh my goodness, that's when the magic starts for this Orzo with Tomatoes and Feta. Don't let it brown too much, or it'll get bitter. Just a gentle sizzle and release of those amazing aromas.
04 - Now, add your halved cherry tomatoes to the skillet. Give them a good stir and let them cook down for about 8-10 minutes, stirring occasionally. You want them to soften and burst, releasing their sweet juices and creating a lovely, rustic sauce. Don't rush this step; letting them break down properly is key to a rich, flavorful sauce for your Orzo with Tomatoes and Feta. I sometimes gently press them with the back of my spoon to help them along.
05 - Once your tomatoes have softened and created a saucy base, add the drained orzo to the skillet. Toss it gently to coat the pasta evenly with the tomato goodness. Now, crumble in most of your feta cheese – save a little for garnish if you're feeling fancy. Stir until the feta just begins to melt and get creamy, creating a luscious texture that's absolutely divine. This is where it all comes together!
06 - Remove the skillet from the heat. Stir in your fresh chopped basil and the bright lemon zest. Give it a good taste and adjust the seasoning with salt and pepper if needed. Sometimes I add another tiny drizzle of olive oil right here. Serve immediately, perhaps with that reserved feta sprinkled on top. The final result should look vibrant, smell incredible, and taste like pure, unadulterated comfort. Enjoy your homemade Orzo with Tomatoes and Feta!

# Notes:

01 - Don't rinse the cooked orzo! That starch helps the sauce cling better, I learned that the hard way.
02 - Leftovers keep great in the fridge for a few days, but honestly, it's best warm right after making. The feta gets a bit sad after microwaving.
03 - Tried adding spinach once when my tomatoes were low—it worked okay, gave it a nice green pop, but it wasn't quite the same vibrant Orzo with Tomatoes and Feta.
04 - A drizzle of good quality olive oil right before serving makes all the difference. Trust me on this!

# Tools You'll Need:

01 - Large skillet
02 - medium pot
03 - cutting board
04 - knife

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 12g

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