Greek Orzo and Broccoli

The warm side dish delivers strong feta and olive flavors while red pepper flakes add a little spice. Sometimes I add some diced red bell pepper to add color, but I really prefer it without the red bell pepper. The original idea for this recipe came from a recipe on AllRecipes, but I've added some things and made others optional.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3⁄4 cup orzo pasta
• 2  cups fresh broccoli florets
• 1⁄3 cup  Greek olive, pitted
• 1⁄4 cup feta cheese, crumbled
• 1⁄4 cup parmesan cheese, grated
• 2  tablespoons fresh basil, minced
• 4 1⁄2 teaspoons  slivered almonds or 4 1⁄2 teaspoons pine nuts, toasted
• 1  garlic clove, minced
• 1  tablespoon olive oil
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon pepper

Directions

1. In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain.
2. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil.
3. In a small nonstick skillet, saute almonds and minced garlic in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat.
4. Stir in olive mixture; toss to coat.
5. Enjoy!