Name: Orzo with Basil Butter, Peppers, Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 tablespoons unsalted butter (8 tablespoons unsalted butter); 4 tablespoons basil (4 tablespoons fresh basil leaves); 1 garlic clove (1 garlic clove, grated); zest of a whole lemon (zest of a whole lemon); 2 cups orzo pasta (2 cups orzo pasta cooked in boiling salted water to al dente); .50 cup cherry tomatoes (1/2 cup cherry tomatoes, halved); .50 cup bell peppers (1/2 cup bell peppers cut into strips); .50 cup assorted olives (1/2 cup assorted olives - preferably pitted under oil); .50 cup parsley (1/2 cup parsley chopped); 1 cup arugula salad (1 cup arugula salad)

Orzo with Basil Butter, Peppers, Tomatoes

20 mins total
10 mins prep
10 mins cook
serves 4 people

Skip To The Recipe

Orzo pasta is not only easy to prepare but very versatile. It can be prepared ahead of time. Enjoyed at room temperature or hot. Any sauce is just perfect with it.

In this recipe, the basil butter gives the pasta a great flavor. The garlic has just a small hint and with the lemon zest, all the flavors blend well.

Just have fun with it and play with the flavors. Add some red hot chili peppers to give it a kick. You will have some basil butter leftover that you can either freeze or just enjoy with chicken, fish, or steak. Literally with everything.

Orzo with Basil Butter, Peppers, Tomatoes

20 mins total
10 mins prep
10 mins cook
serves 4 people

Print Recipe

Ingredients

Original recipe yields 4 servings Serving Size

US - Metric

FOR BASIL BUTTER

8 tablespoons unsalted butter

8.00 tablespoons
4 tablespoons fresh basil leaves

4.00 tablespoons
1 garlic clove, grated

1.00
zest of a whole lemon

FOR ORZO PASTA

2 cups orzo pasta cooked in boiling salted water to al dente

2.00 cups
1/2 cup cherry tomatoes, halved

0.50 cup
1/2 cup bell peppers cut into strips

0.50 cup
1/2 cup assorted olives - preferably pitted under oil

0.50 cup
1/2 cup parsley chopped

0.50 cup
1 cup arugula salad

1.00 cup

Instructions

In the food processor combine all the basil butter ingredients and pulse until blended and the basil is well chopped and integrated into the butter.
Toss the cooked orzo with ½ to ¾ of the basil butter, depending on how buttery you like it. Add the remaining ingredients and garnish with arugula.
Serve hot or room temperature.

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