This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Make Salsa Use your food processor to make homemade salsa from fresh ingredients. »
- - Oscar Party Recipes Win "Best Performance by a Party Host" this Sunday. »
- - February's Best Recipes See these 24 comfort food favorites. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Greek Orzo and Broccoli

By: Lillian Justis

"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."

Rate/Review | Read Reviews (14)

1,226 Saves

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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 toasted slivered almonds
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 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.

Footnotes

Nutritional Analysis: 2/3 cup equals 169 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 208 mg sodium, 21 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.