Mediterranean Orzo Skillet

The beauty of Mediterranean cooking has always been its quiet confidence. It doesn't need heavy sauces or complicated techniques. It simply starts with beautiful ingredients and has the good manners to let each one shine.  Honestly, I aspire to have my life be that uncomplicated.😅  I've been known to turn a simple burger into a two hour culinary experiment with a more ingredients than there are months in a year.🤣🍔

This Mediterranean Orzo skillet is forgiving in all the ways life should be. It's happy as a light vegetarian dinner after a long afternoon in the garden. It sits proudly beside grilled chicken, salmon, shrimp or steak without trying to steal the spotlight. It travels beautifully to neighborhood cookouts and potlucks, looking perfectly at home among all the casseroles.  

What I love most is that every bite tastes like the kind of meal you imagine enjoying at a café overlooking sparkling blue water, where lunch casually stretches into late afternoon because no one seems to be checking the time.  Isn't that the true magic of summer cooking?  Delicious, simple meals shared outdoors while the fireflies begin their evening shift and the ice clinks gently in everyone's glass. Meals that invite second helpings, easy conversation and the comforting realization that dinner doesn't have to be complicated to feel special.

Mediterranean Orzo Skillet
3 Tablespoons olive oil
3 cloves garlic, minced
1 1/2 cups diced sweet potato
1 cup onion, diced
1 cup sliced carrots
2 cups broccoli
8 ounces orzo pasta
1/2 cup white wine
1/4 cup shredded parmesan cheese
1 Tablespoon fresh basil
1/4 cup cherry tomatoes, halved

Cook garlic in skillet for 1 minute.  Add sweet potato, carrots and onion.

Cook 8 minutes.  Add broccoli.

Cook 8 more minutes.  

Cook orzo according to package and drain reserving 3/4 cup water.  

Add wine to vegetables.  Cook, uncovered for 1 minute.  Add 1/2 cup pasta water.  

Stir in orzo, parmesan and basil.  

Add enough remaining pasta water to make a creamy consistency.  

Top with tomatoes and additional basil to serve.  

Ciao!

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