Orzo with Feta, Tomatoes, and Dill |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Attention, dill: Please step away from the salmon. Here, the herb gets to show its versatilityand its Greek side. Ingredients:
3 tablespoons extra-virgin olive oil |
2 cups cherry tomatoes, halved |
1/2 cup chopped dill |
1 teaspoon grated lemon zest |
1 cup orzo |
1 1/2 cups crumbled feta (6 ounces) |
Directions:
1. Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes
2. Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
3. Drain orzo and toss with tomato mixture. Add feta and toss again.
4. Per serving: Calories 272, Total fat 15g, Saturated Fat 7g, Cholesterol 33mg, Sodium 617mg, Carbohydrate 25g, Fiber 2g, Protein 9g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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