Orzo is paired with herby zucchini and crumbled feta for a meal or side that’s great warm or at room temperature.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6-8 |
Ingredients
- Kosher salt and freshly ground black pepper
- 2 cups orzo
- 2 tablespoons extra-virgin olive oil
- 6 scallions (white and green parts kept separate), chopped
- 2 zucchini, diced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 3/4 cup crumbled feta cheese
Instructions
- Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 238 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 17 mg |
| Sodium | 334 mg |
Reviews
Delicious! Just needs a little hint of acidity to round out the flavors.