There’s nothing more comforting than a bowl of pasta oozing with cheesy goodness and full of flavour. This recipe uses pasta called ‘orzo’, a ‘rice’ shaped pasta, traditionally used in soups. Its quick cooking time makes it perfect for fast mid-week meals, and it could be substituted for other small pasta shapes such as macaroni or stelline.
Time: 10 minutes
400g (14oz) orzo
Enough vegetable stock cubes or bouillon powder to make 800ml (28fl oz/3½ cups) stock
2 or 3 garlic cloves, to taste
4 tablespoons butter
150g (5 1/2oz) mixture of cheddar, emmental, parmesan or other cheeses
Crush the garlic and grate the cheeses.
Pour 800ml boiling water into the pan, add the orzo and stock cubes and simmer for
8 minutes, stirring frequently, until cooked through and the liquid is absorbed.
Meanwhile, melt the butter in the frying pan over a low heat, add the garlic and cook gently for 3 minutes until soft but not coloured. Set aside until the orzo is ready.
Add the garlicky butter, mixture of grated cheeses and lots of freshly ground black pepper to the orzo.
Stir and taste for seasoning.
Recipe taken from Cook Fast Eat Well by Sue Quinn
Cook Fast, Eat Well shows us that cooking dinner doesn’t have to mean long lists of ingredients and hours in the kitchen. It features over 160 recipes, all healthy and fast without compromising on flavour. Sue is a respected Australian cookbook author and food writer with an emphasis on healthy recipes. Sue’s recipes and articles have appeared in leading food publications including Delicious and BBC Good Food magazine.
Cook Fast, Eat Well by Sue Quinn (Murdoch Books RRP $35.00)