Wednesday, October 21, 2009

Creamy Orzo

1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1/2 Tablespoon onion salt
2 Tablespoons lemon juice
1 Tablespoon minced garlic
1 can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 1/2 cup sugar snap peas, thawed
1 cup shredded Parmesan
Salt and freshly ground black pepper

Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender, stirring often, about 9 minutes. Drain, reserving the cooking liquid. Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the minced garlic, and saute until tender, about 2 minutes. Add onion salt and lemon juice and continue to saute. Add the tomatoes and sugar snap peas and cook until they are tender, about 5 minutes. Stir in the cream and cheese. Add the orzo and toss to coat. Remove the skillet from the heat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season with salt and pepper, and serve.

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