Orzo with Cherry Tomatoes, Capers and Lemon

This simple pasta dish lends itself to variation.
Try it with different herbs, add slivers of spinach
or replace the tomatoes with sauteed mushrooms.

Ingredients:
2 teaspoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1 cup orzo
2 cups chicken stock, vegetable stock or broth
2 teaspoons chopped fresh thyme
2 teaspoons capers, drained and finely chopped
1 tablespoon pine nuts, finely chopped
1 tablespoon grated Parmesan cheese
1 tablespoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
In a frying pan, heat the olive oil over medium heat.
Add the tomatoes and garlic
and cook until the tomatoes are tender,
about 3 minutes. Set aside.

In a large saucepan, combine the orzo and
chicken stock over medium-high heat.
Bring to a boil, then reduce the heat to low,
cover and simmer until the pasta
is al dente (tender), about 7 minutes.
Remove from the heat and let stand,
covered, until almost all of the
liquid is absorbed, about 3 minutes.

Add the thyme, capers, pine nuts,
cheese, lemon zest, salt and pepper
and toss gently to mix.
Add the tomato mixture and toss until
all the ingredients are evenly distributed.
Spoon the pasta into warmed
individual bowls and serve immediately.