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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The warm side dish delivers strong feta and olive flavors while red pepper flakes add a little spice. Sometimes I add some diced red bell pepper to add color, but I really prefer it without the red bell pepper. Ingredients:
3/4 cup orzo pasta |
2 cups fresh broccoli florets |
1/3 cup greek olive, pitted |
1/4 cup feta cheese, crumbled |
1/4 cup parmesan cheese, grated |
2 tablespoons fresh basil, minced |
4 1/2 teaspoons slivered almonds or 4 1/2 teaspoons pine nuts, toasted |
1 garlic clove, minced |
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.
2. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil.
3. In a small nonstick skillet, saute almonds and minced garlic 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.
4. Stir in olive mixture; toss to coat.
5. Enjoy!
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