Greek Orzo and Broccoli

Name: Greek Orzo and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
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

(7)

Recipe by breezermom

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.

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READY IN: 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.
Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil.
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.
Stir in olive mixture; toss to coat.
Enjoy!

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