Mediterranean Orzo

Add cherry tomatoes, olives, Parmesan and fresh parsley to orzo pasta, and you'll have a side dish that's packed with flavor! WW 5/11/09

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  onion, chopped, 1 cup
• 8  ounces  uncooked orzo pasta (1-1/4 cups)
• 1 (14 1/2ounce) can reduced-sodium chicken broth
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup cherry tomatoes, quartered
• 1⁄3 cup  pitted kalamata olive, halved
• 1⁄2 cup  shredded parmesan cheese
• 1⁄4 cup  chopped fresh parsley
• 1  teaspoon  grated lemon zest

Directions

1. In large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring frequently, until softened, 4-5 minutes. Stir in orzo, broth, salt and pepper; bring to a boil.
2. Reduce heat to medium-low. Cover; cook until orzo is just tender, about 7 minutes, adding tomatoes and olives during last 2 minutes. Remove from heat. Stir in Parmesan, parsley and lemon zest.