Ingredients:

  • 1½ cups (300g) orzo pasta
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • ½ tsp (2g) red pepper flakes
  • 3 cups (710ml) low-sodium vegetable broth
  • 2 cups (300g) cherry tomatoes, halved
  • ½ cup (50g) freshly grated Parmesan cheese
  • ¼ cup (15g) fresh basil leaves, chiffonade
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) kosher salt
  • ½ tsp (1g) black pepper

Instructions:

  1. Place a large deep skillet over medium heat and melt 2 tbsp (28g) unsalted butter with 1 tbsp (15ml) extra virgin olive oil.
  2. Add 1½ cups (300g) orzo pasta and stir frequently for 3–5 minutes until the grains turn a light golden brown and smell nutty.
  3. Stir in 3 cloves minced garlic and ½ tsp (2g) red pepper flakes, cooking for 30 seconds until fragrant.
  4. Add 2 cups (300g) halved cherry tomatoes and sauté for 3–4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
  5. Pour in 3 cups (710ml) low-sodium vegetable broth and bring the mixture to a gentle boil.
  6. Reduce the heat to low, cover with a lid, and simmer for 8–10 minutes, stirring once or twice, until the liquid is mostly absorbed and the pasta is tender.
  7. Remove the pan from the heat.
  8. Stir in 1 tbsp (15ml) lemon juice, ½ cup (50g) freshly grated Parmesan cheese, 1 tsp (5g) kosher salt, and ½ tsp (1g) black pepper, mixing until the sauce becomes glossy and velvety.
  9. Fold in ¼ cup (15g) fresh basil leaves and serve immediately.