Creamy Orzo with Eggplant and Arugula

Orzo: Orzo– “barley” in Italian– is a small, rice- shaped pasta. Its short shape makes it ideal in soups and side dishes because it fits perfectly on a spoon!

Cooking Tip

Always stir cheese into cooked pasta off the stove’s heat. Doing so allows the cheese to emulsify and cling to the pasta without separating and becoming oily. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit for cooking videos and tips!

Wine Pairing: 2010 Parés Baltà ‘Mas Petit’


  • 8 ounces Italian eggplant 1 teaspoon oregano
  • 1 shallot
  • 1  packet butter
  • 2  cups orzo
  • 1⁄2 cup grated pecorino cheese 1 cup arugula


1. Roast Eggplant

Preheat oven to 425°F. Rinse eggplant and cut into 1⁄4-inch pieces. Toss with 1 tablespoon olive oil, oregano, salt, and pepper on a baking sheet. Arrange in a single layer and roast until tender, about 20 minutes.

2. Toast Orzo

Meanwhile, peel shallot and mince. Heat butter in a medium pan over medium heat. When butter is foamy, add minced shallot and cook until soft and translucent, about 3 minutes. Add orzo and stir until coated and lightly toasted, 1-2 minutes.

3. Cook Orzo

Add 3 cups water to orzo in pan and stir to combine. Increase heat to high and bring to a boil. Then reduce heat to medium and simmer until liquid is absorbed and orzo is tender, 20-25 minutes.

4. Season Orzo

Remove pan from heat. Stir in grated pecorino until combined. Taste and add salt and pepper as needed.

5. Plate Orzo

Rinse arugula and pat dry with paper towel. Add arugula and roasted eggplant to orzo and stir to combine. Divide evenly between 2 bowls and serve hot.

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