Orzo With Corn, Tomatoes and Olives |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicious hot side dish that goes well with any meat entree. Ingredients:
2 tablespoons olive oil |
1/2 cup corn kernel |
1/2 cup halved cherry tomatoes |
1/3 cup halved and pitted kalamata olive |
3 tablespoons finely chopped fresh basil |
1 1/2 cups orzo pasta |
3 tablespoons grated parmesan cheese |
salt and black pepper |
Directions:
1. In a medium skillet, saute corn in olive oil over medium heat for about 1 minute.
2. Add tomatoes, olives and basil and cook another minute or until heated through.
3. Set this mixture aside.
4. Cook orzo in boiling salted water for about 8 minutes, then drain.
5. Transfer orzo into skillet with the vegetables and mix to combine.
6. Add Parmesan cheese and salt and pepper.
7. Serve immediately.
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