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Orzo with Sun-dried Tomatoes and Artichokes
8 ounces orzo -- uncooked
10 sun-dried tomatoes, dry packed
1/2 tablespoon Roasted Garlic Butter w/Olive Oil
2 cups chopped green bell pepper
and/or other color peppers
1 cup chopped onion
1/2 tablespoon dried Italian seasoning
14 ounces oil-free artichoke hearts -- quartered
1 1/2 ounces pitted black olives -- halved
1/2 cup shredded Parmesan cheese -- fresh, divided use
Heat oven to 350F
Cook pasta according to package directions. Drain. Set aside.
Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes.
Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (8 to 10 minutes). Remove from heat.
Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss gently.
ADD CHEESE AND BAKE: In 2-quart casserole toss vegetable-pasta mixture with 1/3 cup Parmesan cheese. Cover; bake for 30 to 35 minutes or until heated through Sprinkle with remaining Parmesan cheese. Salt and pepper to taste.