Tomato and Basil Orzo with Ricotta

This Tomato and Basil Orzo with Ricotta is going to become your favorite orzo pasta recipe!  Cooked all in one pan and ready in under 30 minutes, oh and it’s delicious! 

Easy Weeknight Vegetarian Main Dish or Side

I first made this easy orzo pasta recipe in 2008!  Then as it is in the world of food blogging with the search for newer recipes, I didn’t make it again!  

I can’t believe I have let all this time go by!  This recipe is so easy and so simple and so delicious!  Cooked all in one pot, with very little prep and ready in under 30 minutes!  I call that a win, win, win. 

The first two nights I served it as a side for some rotisserie chicken.  There was still plenty left so we had it as the main dish for lunch.  

It was perfect as a side dish and perfect as a vegetarian main dish.  

Ingredients to Make this Easy Orzo Pasta Recipe:

Chicken Stock – I used my Instant Pot Homemade Chicken Stock (just look at that color!)

Orzo – I used organic.  

Cherry Tomatoes – fresh from my garden!  

Garlic.

Ricotta Cheese – I made my own, but any good store bought brand will work. 

Butter – unsalted. 

Basil – fresh basil.  Mine is from my garden.  If you buy one of those packs from the store and don’t use it all, be sure and read about Easily Rooting Basil in Water! 

How to Make Orzo with Tomatoes, Basil and Ricotta.

Heat butter in a deep skillet or frying pan over medium heat.  Add the minced garlic and tomatoes and cook for about 2 to 3 minutes or until the tomatoes start to soften. 

Add the orzo pasta and the chicken stock and cook for about 15 minutes or until the orzo is cooked to your liking.  Don’t worry if not all of the chicken stock has been absorbed, it should almost have a risotto consistency. 

Stir in the basil leaves and ricotta.  Taste and add salt and pepper as needed.  

That’s it!!  That’s how easy it is to make this! 

So Good!

This was completely delightful. It’s sort of like a risotto, only with less work. The fresh basil and tomatoes sing together and the ricotta adds a creamy mildness to it all.

As I mentioned above, this makes a great side dish, but it also makes a great main dish!  The first time you serve it, it is a little more like a risotto.  After it refrigerates, it gets a little more firmer. 

If you want to change this from a vegetarian main dish, you could easily add cooked chicken or add some shrimp when there is about 5 minutes left of cooking time. 

More Easy Orzo Recipes:

Mediterranean Orzo Salad – One of our favorite salads with feta, cucumbers, Kalamata olives and tomatoes. 

Seared Salmon with Orzo Pilaf – another easy dinner recipe! 

Orzo Cucumber Salad with Mint – another vegetarian side dish or main! 

For even more pasta recipes, be sure and follow my Pasta Recipes Board on Pinterest. 

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5 from 5 votes

Orzo with Tomatoes, Basil and Ricotta

This easy pasta recipe will become a family favorite! Cooks all in one pot and perfect for Meatless Mondays!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6

Calories 385kcal

Ingredients

• 3 tablespoons butter
• 2 cloves garlic minced
• 4 cups cherry tomatoes
• 4 cups chicken stock
• 2 cups orzo dry
• 1 cup basil leaves
• 1 cup ricotta cheese

Instructions

• Heat the butter in a deep skillet or frying pan over medium heat.
• When the butter has melted add the the garlic and tomatoes. Cook for about 2-3 minutes or the tomatoes have started to soften.
• Add the orzo and the chicken stock. Cook for about 15 minutes or until the pasta is cooked to your liking.
• Stir in the basil and ricotta. Taste and add salt and pepper to taste.

Notes

This makes a great vegetarian main dish or as a side dish.  

Use a good quality chicken stock, preferably homemade. 

Nutrition

Calories: 385kcal | Carbohydrates: 49g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 327mg | Potassium: 551mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1054IU | Vitamin C: 24mg | Calcium: 122mg | Iron: 2mg