Ingredients for Greek Orzo Pasta
- 1 cup orzo pasta
- Fresh Broccoli
- 1/4 cup pine nuts
- Olive Oil
- Crushed Red Pepper Flakes
- 1/2 cup crumbled feta cheese
- Ripe Olives
- Parmesan Cheese
- Fresh Basil
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How to Make Greek Orzo Pasta
- Cook 1 cup orzo pasta according to package directions. Drain and set aside.
- Trim and discard tough ends of 1 large head of broccoli. Wash thoroughly and coarsely chop into florets.
- Blanch broccoli florets in a small amount of boiling salted water for 8 minutes, or until crisp-tender. Drain well and set aside.
- In a small skillet, toast 1/4 cup pine nuts in 1 tablespoon olive oil over medium heat for 2-3 minutes, or until lightly browned, stirring frequently. Add 1/2 red bell pepper, finely diced, and cook for 1 minute, stirring constantly.
- In a large bowl, combine the cooked orzo, broccoli, toasted pine nuts and red pepper mixture.
- Add 1/2 cup crumbled feta cheese, 1/4 cup Kalamata olives (halved), 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon dried oregano, salt and freshly ground black pepper to taste.
- Gently toss to combine.
- Serve immediately or chill for later. Garnish with extra feta and fresh oregano (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
18g
Carbs
10g
