Herb Roasted Tomato & Garlic Orzo

Roasted cherry tomatoes, garlic, and herbs mixed with tender orzo pasta and fresh arugula, creating a light yet flavorful Mediterranean-inspired meal.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.38/serving

Dietary

• Dairy-Free
• Vegetarian
• Vegan
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Kosher
• Halal

Tags

• healthy
• roast

Ingredients

• 1 pint cherry tomatoes
• 4 clove garlic (smashed)
• 2 tablespoon olive oil
• 0.5 teaspoon dried oregano
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup orzo pasta (dry)
• 2 cup fresh arugula

Instructions

1. Preheat oven to 400°F (200°C).
2. On a baking sheet, combine the cherry tomatoes, smashed garlic, olive oil, dried oregano, red pepper flakes, salt, and black pepper. Toss to coat evenly.
3. Roast for 20 to 25 minutes, or until the tomatoes have burst and the garlic is tender and fragrant.
4. While the tomatoes roast, cook the dry orzo pasta according to package directions, typically in boiling salted water until al dente. Drain well.
5. Transfer the roasted tomato and garlic mixture to a large bowl. Add the cooked and drained orzo and fresh arugula. Toss gently to combine, allowing the heat from the pasta and tomatoes to wilt the arugula slightly.
6. Serve immediately.

Notes

For a boost of fresh flavor, a squeeze of lemon juice at the end can brighten the dish. This meal also pairs well with a side of crusty bread.

Nutrition (per serving)

• Calories: 490
• Protein: 13.4 g
• Carbohydrates: 65.5 g
• Fat: 19.3 g
• Fiber: 7.8 g
• Sodium: 820 mg
• Saturated Fat: 2.8 g
• Sugar: 8.7 g