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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Yield: 6 servings.
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