The recipe for this delicious, hearty pasta with vegetables in a creamy sauce shared my girlfriend who now lives in Italy! We began an international exchange of recipes, she feeds the Italians - our meals, and I keep asking what I feed her the Italians)))
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Orzo pasta boil in salted water. Cooked according to instructions on the pack about 5 minutes, the main thing is not to digest. Drain in a colander to drain the liquid (the water in which the pasta was cooked, not to pour out, to leave 0.5 cups).
Green beans also boil until tender in salted water (5-6 minutes after boiling), drain in a colander and immediately drop into ice water to preserve color.
In a pan heat the oil, add the finely diced onion and chopped garlic. Fry, stirring occasionally, until Golden brown.
Add the diced tomatoes (skin can be removed, this is optional). Simmer, stirring, 4-5 minutes.
Pour the cream, mix well.
Add the green beans. Stir again.
Add Orzo pasta, stir well to cover everything with the sauce. Here you may need the liquid that remains after cooking the pasta if cream sauce is not enough.
Adjust salt and pepper to taste, add dried Basil. Stir again. Remove from the heat.