Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The beauty of this dish is its simplicity. The key is to use the best tomatoes you can find.

Recipe by Cooking Light June 1998

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 11 ingredients in a large bowl. Remove cores from tomatoes. Cut each tomato into 8 wedges, cutting to, but not through, the other end. Place 1 tomato on each of 4 plates; top with 1 1/4 cups orzo mixture.

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Nutrition Facts

273 calories; calories from fat 26%; fat 7.8g; saturated fat 2.8g; mono fat 3.4g; poly fat 0.9g; protein 9.6g; carbohydrates 42.9g; fiber 4.3g; cholesterol 13mg; iron 3.6mg; sodium 331mg; calcium 115mg.
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