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Greek Orzo and Broccoli

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

This yummy recipe from Lillian Justis of Belleplain, New Jersey will be a welcome treat at dinnertime. The warm side dish delivers strong feta and olive flavors while red pepper flakes add a little spice.

Ingredients

  • 3/4 cup uncooked orzo pasta
  • 2 cups fresh broccoli florets
  • 1/3 cup pitted Greek olives
  • 1/4 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh basil
  • 4-1/2 teaspoons slivered almonds, toasted
  • 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. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil.
  2. In a small nonstick skillet, saute almonds 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.

Nutrition Facts

0.666 cup: 169 calories, 7g fat (2g saturated fat), 8mg cholesterol, 208mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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