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Creamy Artichoke and Tomato Orzo

Course Main Dish
Author Janssen Bradshaw

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces mushrooms halved and sliced
  • 1 teaspoon dried thyme
  • 1 tsp garlic finely minced
  • 2 to matoes roughly chopped
  • 1 pound orzo pasta
  • 1 cup reserved pasta water
  • 6 ounces cream cheese
  • 1 14 oz can artichoke hearts, drained (and chopped, if desired)
  • ½ cup grated Parmesan cheese
  • 2 Tbs lemon juice
  • Salt and Pepper

Instructions

  1. Bring a pot of water to a boil. Add the orzo and cook according to package directions until tender (for me, this is around 10-15 minutes).
  2. While the orzo cooks, heat the olive oil in a large pan over medium heat. When the oil is warm, add the mushrooms and let cook for about 5 minutes, stirring occasionally, until mushrooms are soft. Add the garlic and thyme, and cook, about 1 minute, stirring to keep from burning.
  3. When the orzo is finished cooking, ladle 1 cup of the liquid into the skillet with the mushrooms. Drain the orzo over the sink and add the pasta to the skillet.
  4. Immediately toss in the chopped tomatoes and the cream cheese. Use the spatula or spoon to break up the cream cheese a bit so it will melt more quickly.
  5. Add the artichokes, Parmesan, and lemon juice, stirring to combine.
  6. Bring to a simmer and let cook for about ten minutes until it's quite thick and no longer watery. Stir occasionally.
  7. Season with salt and pepper to taste, and serve.

Recipe Notes

adapted from Mel's Kitchen Cafe