Friday, April 10, 2009

Garlic & Cheese Orzo

From Rachael Ray

1/2 pound orzo
4 tablespoons butter
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
Ground black pepper

Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.

When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine. Serve warm alongside Pesto-Presto Italian Flag Chicken.

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