Recipe: Orzo with cherry tomatoes, capers and lemon

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Recipe: Orzo with cherry tomatoes, capers and lemon

Dietitian's tip: This simple pasta dish lends itself to variation. Try it with different herbs, add slivers of spinach or replace the tomatoes with sauteed mushrooms.

Serves: 4


2 teaspoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1 cup orzo
2 cups chicken stock, vegetable stock or broth
2 teaspoons chopped fresh thyme
2 teaspoons capers, drained and finely chopped
1 tablespoon pine nuts, finely chopped
1 tablespoon grated Parmesan cheese
1 tablespoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


In a frying pan, heat the olive oil over medium heat. Add the tomatoes and garlic and cook until the tomatoes are tender, about 3 minutes. Set aside.

In a large saucepan, combine the orzo and chicken stock over medium-high heat. Bring to a boil, then reduce the heat to low, cover and simmer until the pasta is al dente (tender), about 7 minutes. Remove from the heat and let stand, covered, until almost all of the liquid is absorbed, about 3 minutes.

Add the thyme, capers, pine nuts, cheese, lemon zest, salt and pepper and toss gently to mix. Add the tomato mixture and toss until all the ingredients are evenly distributed. Spoon the pasta into warmed individual bowls and serve immediately.

Nutritional Analysis (per serving)

Serving size:
Calories:215Cholesterol:1 mg
Protein:9 gSodium:295 mg
Carbohydrate:38 gFiber:2 g
Total fat:5 gPotassium:
Saturated fat:<1 gCalcium:
Monounsaturated fat:1 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2006-06-30
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