One Pan Tomato Basil Baked Orzo
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Serves 6
Cozy one pan tomato basil baked orzo made with gorgeous burst cherry tomatoes, basil pesto, and layers of mozzarella cheese. This easy baked orzo recipe is wonderful on its own and delicious with your fav proteins mixed right in. Kid-friendly and perfect for busy weeknights!
The Fall in Chinese medicine is considered to be the season of the Lungs and Large Intestine — think microbiome and respiration. Having these organs as strong as possible will lead to your body having stronger defenses mechanisms against external pathogens, whether that be colds and flus or allergens! Follow these tips to make sure you stay well this autumn.
Tips to Strengthen the Lungs & your Immune System
Breathe: deeply and intentionally (something not to be underestimated). Continue to check in with your breath throughout the day.
Keep Warm: incorporate warming spices such as cardamom, cinnamon, turmeric, dill, rosemary and thyme into your meals. Always wrap a scarf around your neck when outside.
Moisten Your Lungs: dryness is the “Thief of Lung Qi” and is exacerbated in the autumn. Healthy oils and fats (organic coconut, olive, sesame or ghee, a little good quality yoghurt) avocado, nuts and seeds, sweet pumpkins, apples and squash, help build the fluids in our bodies. Warm, slowly cooked stews, bone or mushroom broths, and porridges deeply nourish and hydrate us. Pears have a particular affinity with the lungs - core, chop and simmer a pear in water for 15 minutes; the resulting tea is excellent for soothing dry breathing. Similarly, simmering burdock, ginger or licorice root into a tea is an effective support for our lungs.
Eat Pungent Foods: the pungent flavor stimulates Lung Qi, and is found in foods such as radishes, turnips, fennel, onions, leeks, mustard greens, and ginger.
This recipe below has a few pungent ingredients like onion, garlic, and basil, and has olive oil to help moisten the Lungs as well!
INGREDIENTS
1 tablespoon olive oil
1 yellow onion, diced
1 pint cherry tomatoes, halved
3 cloves garlic, minced
½ teaspoon kosher salt
2 cups spinach, chopped
¼ cup basil pesto (store-bought or homemade)
1 cup tomato basil sauce (or your favorite pasta sauce)
2 ½ cups water or broth
1 pound orzo
½ teaspoon kosher salt
½ teaspoon italian seasoning
1 ½ cups shredded mozzarella cheese, divided
Fresh julienned basil, to garnish
INSTRUCTIONS
Preheat the oven to 400°F.
In a large oven-safe skillet, warm oil over medium heat. Add the onion, tomatoes, garlic, and salt and saute until tomatoes begin to break down and release their juices, 10 minutes. Stir in the spinach, pesto, tomato basil sauce, water/broth and mix until well combined. Next, add the orzo, salt, and italian seasoning and stir until well combined.
Bake uncovered until the liquid is mostly absorbed and pasta is cooked though, 10 to 12 minutes.
Remove from the oven and stir ½ cup of the mozzarella cheese into the orzo. Sprinkle the remaining 1 cup mozzarella cheese on top. Place the skillet back in the oven and bake until the cheese is melted, 5 minutes. Switch oven to the broiler, and broil until the cheese is slightly golden in places, 1 to 2 minutes. Garnish with fresh basil and red pepper flakes, if desired.
photo and recipe inspiration to Ambitious Kitchen
