Orzo With Mushrooms And Fontina

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1 small onion, minced
• 1 garlic clove, minced
• 1 lb fresh mushrooms, trimmed and sliced thin
• 3 canned whole tomatoes, finely chopped
• 2 teaspoons finely chopped fresh sage, leaes
• salt
• fresh ground black pepper
• 1 lb orzo pasta
• 4 ounces italian fontina cheese, shredded
• 1/2 cup grated parmesan cheese

Recipe

• 1 heat oil in a large pan; add in onion and cook until softened, about 3-4 minutes.
• 2 add in garlic and cook until fragrant, another minute.
• 3 add in mushrooms; cook/stir, until the release their juices, 5-7 minutes.
• 4 add in tomatoes and sage; cook until the sauce is slightly thickened, 3-4 minutes.
• 5 season with salt and pepper to taste.
• 6 meanwhile, bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and the pasta to the boiling water.
• 7 cook until al dente; drain the pasta and return it to the cooking pot.
• 8 toss with the sauce, fontina, and parmesan; serve immediately.