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Orzo with Broccoli, Feta Cheese, and Olives

 
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A quick, easy and tasty dish is an ideal week-night meal. Packed with goodness and yumminess, it's good for you.

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

1 ½ cups orzo pasta
*
1 bunch broccoli florets
cut into florets
*
¼ cup olive oil
3 tablespoons pine nuts
½ teaspoon red pepper flakes
crushed
*
¾ cup feta cheese
crumbled or diced
¾ cup black olives
pitted, halved
*
½ cup Parmesan cheese
grated
¼ cup basil
fresh, chopped
*

Directions

Cook orzo in pot of boiling salted water until tender, but still firm to bite (about 8 minutes)

Add broccoli and cook until crisp-tender, about 2 minutes.

Meanwhile, heat oil in heavy small skillet over medium heat.

Add pine nuts and stir until golden brown, about 3 minutes.

Add crushed red pepper.

Remove mixture from heat after about 30 more seconds.

Drain orzo and broccoli. Transfer to large bowl.

Pour oil mixture over and toss to coat.

Add feta, olives, parmesan and basil and toss to coat.

Season with salt and pepper and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 29085% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 505mg 21%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 19g
Vitamin A 5% Vitamin C 0%
Calcium 28% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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