Caprese Orzo One-Pan
One-pan orzo pasta with fresh tomatoes, mozzarella, and basil in a light olive oil base. Cooked and finished on the stovetop in a single skillet for minimal cleanup.
Ingredients
Method
Mince the garlic. Halve the cherry tomatoes. Tear the mozzarella into bite-sized pieces. Zest and juice the lemon. Tear the fresh basil.
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Add dry orzo pasta and stir for 1–2 minutes to lightly toast.
Pour in vegetable broth and bring to a simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Remove from heat. Gently fold in halved cherry tomatoes, torn mozzarella, lemon juice, and lemon zest. Season with salt and black pepper.
Distribute among bowls or plates. Top with torn fresh basil and serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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