Pantry Pasta

EML PANTRY PASTA

Pantry Pasta

. . . a quarantine friendly dish

Craving something fresh, light & easy? This is it, friend.

Just 10 ingredients & if you’ve followed my pantry stock post, you’re all set to whip this up on a whim like we did! We’re big fans of pizza + salad nights. I keep frozen cauli pizza crusts & fresh greens from my farm order on hand every week. But last week, I had one too many salads and my body wanted a carb forward, salty dish. So instead of the usual salad, we made this with our pizza.

This batch made about 4 servings, so if you’re feeding a big fam, want leftovers or choose to have it as your meal instead of a side, I would double the recipe.

I used Halloumi cheese, which is a fun, salty cheese you can actually grill or blacken in a skillet. But parmesan, mozzarella or feta would be great - if cheese is your thing. Same is true with the orzo pasta choice. You could easily swap things up with your fav pasta - chickpea, bowtie, whatever shape you’re heart desires :)

Pantry Pasta

INGREDIENTS

  • 1 cup orzo pasta, cooked according to package instructions

  • 1 cup marinated artichoke hearts, chopped

  • 1/2-1 cup pitted black olives

  • 1/2 cup purple onion, chopped

  • 1/2 cup cheese (grilled halloumi, feta, mozzarella, Parmesan)

  • 1 garlic clove, diced

  • 1.5 tbl EVOO

  • 1 lemon, squeezed

  • s&p

  • opt: fresh herbs like chopped basil or parsley (I used basil!)

INSTRUCTIONS:

EML+PANTRY+PASTA

  1. cook pasta according to package instructions.

  2. while orzo cooks, chop remaining ingredients

  3. drain pasta, move to a large bowl, add onion, garlic & mix well

  4. add artichoke, olive, cheese, mix again

  5. drizzle evoo over mixture, add lemon, s&p

  6. serve warm or chilled

Enjoy! XOXO,

Emilie

Emilie MaynorComment