Tuscan Orzo with Sundried Tomatoes

Tuscan Orzo with Sundried Tomatoes

Posted January 10, 2013 by admin


  • 3/4 cup uncooked orzo (or other small pasta), cooked and drained*
  • 1 tbsp olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup sundried tomatoes packed in oil, rinsed and finely chopped
  • 1/3 cup chopped fresh basil leaves
  • 1/3 cup grated Romano cheese
  • 1/4 cup pine nuts
  • 10 drops red pepper sauce
  • 1 cup MEYENBERG Fresh Goat Milk
  • 3/4 cup crumbled goat cheese (optional)


Cook orzo and drain. In a large skillet, heat oil over medium heat and sauté onion until translucent. Add garlic, sundried tomatoes, basil, Romano cheese, pine nuts, red pepper sauce and goat milk. Simmer for 5 minutes. Stir in cooked orzo and heat through. Serve topped with crumbled goat cheese, if desired.

NOTE: If orzo is not available, another small dry pasta such as fiochetti (little bows) or rotelle (little wheels) or tiny shells may be substituted. Follow package directions for cooking times.

Preparation Time: 15 minutes
Cooking Time: 15 minutes

whole milk
cheddar cheese