Yield: 4 servings
|½ pounds||Ripe tomatoes; peeled, 1/2\"cubes|
|1 \N||Salt and black pepper to taste|
|1 \N||Fresh ground pepper to taste|
|¼ teaspoon||Red pepper flakes|
|2 tablespoons||Olive oil|
|2 tablespoons||Fresh basil; shredded, loose|
|\N \N||; pack|
|1 teaspoon||Garlic; finely minced|
Bring water to a boil in a saucepan and add salt to taste. Add orzo and cook, stirring briefly,10 minutes or until tender. Do not over cook. Drain.
Meanwhile, heat oil in a sauce pan and add garlic. Cook while stirring. Do not brown the garlic as this will change the taste. Add the tomatoes and a pinch of salt, black pepper and the pepper flakes. Stir and bring to a boil. Add orzo and basil. Stir to blend, and serve.
Makes 4 servings.
Per serving: 189 Calories (kcal); 7g Total Fat; (35% calories from fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.