One Pot Orzo with Tomatoes, Corn, and Feta
One Pot Orzo with Tomatoes, Corn, and Feta is a creamy pasta dish that makes a great vegetarian main dish or side for your favorite proteins. Best of all, it comes together in just one pan!
I love any simple way to celebrate the flavors of summer, and this pasta is IT. Tender juicy tomatoes and sweet bursts of corn in every bite make this dish taste like late summer (no matter when you decide to make it). Cooking the orzo in vegetable or chicken stock without draining it is one of my favorite tricks to build flavor and give the orzo pasta a creamy texture. This method also shows up in my One Pan Chicken and Orzo with Spinach. That version does include a bit of cream and goat cheese to form a rich sauce, but this version is lighter and gets all of its flavor from the fresh vegetables, stock, and crumbled feta stirred in at the end.
- 3 Tablespoons Butter
- 2 ½ cups Cherry or Grape Tomatoes, halved
- ½ teaspoon Kosher Salt
- 2 cloves Garlic, grated or minced
- 2 ½ cups Low-Sodium Vegetable or Chicken Stock
- 1 ½ cups Dried Orzo Pasta
- 2 cups Corn Kernels, fresh or frozen
- 4 ounces Feta Cheese, crumbled
- 10 leaves Fresh Basil, for garnish (optional)