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Orzo with Fennel and Tomato Ragoût

Fennel and tomatoes are a classic combination in Italian pasta sauces.

Ingredients: 

Ingredients: 

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¼ cup chopped sun-dried tomatoes
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3 Tbs. tomato paste
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16 oz. dry orzo pasta
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1 large fennel bulb, cut into 16 wedges
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2 medium carrots, diced (2 cups)
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1 large onion, chopped (2 cups)
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3 cloves garlic, minced (1 Tbs.)
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1 28-oz. can diced fire-roasted tomatoes
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2 15-oz. cans cannellini beans, rinsed and drained

Instructions: 

1. Cover sun-dried tomatoes with 3/4 cup boiling water in bowl. Soak 30 minutes. Stir in tomato paste, and set aside.

2. Cook orzo according to package directions; drain, and set aside.

3. Coat Dutch oven with cooking spray, and heat over medium-high heat. Add fennel; top with carrots and onion, and cook 5 minutes without stirring. Stir, 
and sauté 5 minutes more. Stir in garlic, and cook 30 seconds. Stir in fire-roasted tomatoes, beans, and sun-dried tomato mixture. Bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Serve over orzo.

Nutrition Information: 

Calories: 
364
Protein: 
14 g
Total Fat: 
2 g
Saturated Fat: 
<1 g
Carbohydrates: 
74 g
Cholesterol: 
0 mg
Sodium: 
514 mg
Fiber: 
10 g
Sugar: 
10 g
Yield: 
Serves 8

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