- 2 tablespoons olive oil
- 1/2 cup corn kernels (1 medium ear, shucked)
- 1/2 cup halved red and yellow cherry tomatoes
- 1/3 cup pitted and halved Kalamata olives
- 3 tablespoons finely chopped fresh basil
- 1 1/2 cups orzo
- 3 tablespoons freshly grated Parmesan cheese
- Salt and freshly ground black pepper
In a medium skillet, heat the oil on medium heat and add the corn. Sauté for a minute or until crisp tender. Add the tomatoes, olives and basil and cook another minute or until heated through. Reserve.
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 6-8 minutes. Drain, and transfer the orzo into the skillet with the vegetables and mix to combine. Add the Parmesan cheese, salt and pepper and blend. Taste for seasoning. Place in a serving dish or on individual plates and serve immediately.
Recipe created exclusively for Cooking.com by Diane Rossen Worthington.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
254 calories; 11g total fat; 4mg cholesterol; 182mg sodium; 32g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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