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Ingredients

• 1/2 lb Orzo
• 1 c. Chopped onion
• 1/2 c. Diced fennel
• 2 Tbsp. Unsalted butter
• 1 can Plum tomatoes - (16 ounce) liquid removed, minced
• 1 c. Light cream combined with
• 1 Tbsp. Flour
• 1 Tbsp. Chopped fresh rosemary
•     (or possibly 1 tspn dry rosemary, crumbled)
• 2/3 c. Sliced sun-dry tomatoes
• 1/3 c. Sliced pitted oil-cured olives
• 1/2 lb Fresh Mozzarella diced
• 2 Tbsp. Chopped fresh basil
• 1/3 c. Freshly-grated Parmesan

Description

Preheat Oven To 400 Degrees. In A Pot Of Boiling Salted Water Cook The Orzo Till Al Dente And Drain. Transfer To A Large Bowl. In A Large Skillet Cook The Onion And Fennel In The…

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