Baked Orzo with Tomatoes and Arugula Recipe
Baked Orzo with Tomatoes and Arugula is creamy, tangy, and filled with fresh and savory ingredients. This baked orzo side dish recipe is flavorful, comforting and perfect for busy weeknights or a cozy weekend dinner.
Servings: 4
Calories: 232kcal
Equipment
Ingredients
- 2 cups chicken broth
- ½ teaspoon dried Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 cup uncooked orzo pasta
- 1 cup cherry tomatoes halved
- ¼ cup sundried tomatoes in oil , patted to absorb excess oil and chopped
- 2 cups baby arugula
- 1/4 cup Boursin cheese
Instructions
- Preheat the oven to 350F. Coat a 1.5 quart baking dish with cooking spray.
- Combine the orzo, tomatoes, and sundried tomatoes in the prepared baking dish.
- In a saucepot, bring the broth, Italian seasoning, kosher salt and pepper to a boil over medium-high heat.
- Pour the hot broth mixture over the orzo. Stir to combine, cover and bake 25 minutes.
- Uncover, stir in the baby arugula and Boursin cheese and bake an additional 5 minutes or until the arugula is wilted and the orzo is cooked through.
- Stir before serving.
Notes
This recipe makes 3 cups of baked orzo/4 servings (3/4 cup per serving)
Nutrition
Calories: 232kcal | Carbohydrates: 33g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 846mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 668IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg