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Spicy Sun-Dried Tomato Mozzarella Orzo Recipe

Spicy Sun-Dried Tomato Mozzarella Orzo

Welcome to my food blog where we explore delightful recipes that bring flavor and joy to your dining table! Today, we’re diving into the world of pasta with a dish that embodies comfort and zest—Spicy Sun-Dried Tomato Mozzarella Orzo. This vibrant dish is perfect for lunch, dinner, or even as a side for your next gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish
Cuisine: Italian
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the Spicy Sun-Dried Tomato Mozzarella Orzo
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup mozzarella cheese, diced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
  • Fresh basil, for garnish

Equipment

  • Medium saucepan
  • Large skillet
  • Wooden spoon or spatula

Method
 

  1. Step 1: In a medium saucepan, bring the vegetable broth to a boil over medium-high heat.
  2. Step 2: Add the orzo pasta to the boiling broth and cook according to package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  3. Step 3: Once cooked, drain the orzo in a colander and set it aside.
  4. Step 4: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Cook for about 1 minute until fragrant.
  5. Step 5: Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
  6. Step 6: Add the cooked orzo to the skillet and mix well.
  7. Step 7: Remove from heat and fold in the diced mozzarella cheese.
  8. Step 8: Season with salt and pepper to taste and garnish with fresh basil before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of vegetable broth to keep it moist.