Orzo Pasta with Broccoli
Michelle Mattson Wilson
Quick and colorful with great flavors, this dish is one I use often. For ease of preparation you can use roasted red and yellow peppers bottled in oil. Pat oil off each pepper and dice; they add delightful color.
1 1/2 cups orzo
1 large bunch of broccoli florets
1/2 cup olive oil
3 Tbsp. pine nuts
1/2 tsp. crushed red pepper
3/4 cup feta cheese
1/2 cup freshly grated parmesan
1/4 cup fresh basil
optional: add diced roasted red and yellow peppers
Cook orzo for 8 minutes. Add broccoli and cook for 2 minutes. Pour into a colander and douse broccoli with cold water to stop it from cooking more so it will remain bright green. Heat oil in a medium sauce pan. Add pine nuts and cook until golden brown. Add red crushed red pepper. Stir 30 seconds. Remove from heat. Pour this mixture over the orzo and broccoli. Then add Parmesan, basil, feta, (and roasted red and yellow peppers if using) just before serving. If desired, add salt and pepper to taste. Serve immediately.
Quick and colorful with great flavors, this dish is one I use often. For ease of preparation you can use roasted red and yellow peppers bottled in oil. Pat oil off each pepper and dice; they add delightful color.
1 1/2 cups orzo
1 large bunch of broccoli florets
1/2 cup olive oil
3 Tbsp. pine nuts
1/2 tsp. crushed red pepper
3/4 cup feta cheese
1/2 cup freshly grated parmesan
1/4 cup fresh basil
optional: add diced roasted red and yellow peppers
Cook orzo for 8 minutes. Add broccoli and cook for 2 minutes. Pour into a colander and douse broccoli with cold water to stop it from cooking more so it will remain bright green. Heat oil in a medium sauce pan. Add pine nuts and cook until golden brown. Add red crushed red pepper. Stir 30 seconds. Remove from heat. Pour this mixture over the orzo and broccoli. Then add Parmesan, basil, feta, (and roasted red and yellow peppers if using) just before serving. If desired, add salt and pepper to taste. Serve immediately.
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