Ingredients
6
6 servings
- •1.5 cups uncooked orzo pasta
- •1 bunch fresh broccoli, cut into florets
- •0.25 cup olive oil
- •3 tablespoons pine nuts
- •0.5 teaspoon crushed red pepper flakes
- •0.75 cup sliced black olives
- •0.5 cup grated Parmesan cheese
- •0.25 cup chopped fresh basil
- •3.5 ounces crumbled feta cheese
- •salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
- Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
- Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.
Nutritional Facts
Per 6 servings
- Calories: 397
- Carbohydrate: 43g
- Fat: 19g
- Fiber: 4g
- Protein: 14g
- Sugar: 4g
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