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Greek Orzo and Broccoli

 Greek Orzo and Broccoli
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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 2/3 cup equals 169 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 208 mg sodium, 21 g carbohydrate, 2 g fiber,

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Greek Orzo and Broccoli (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.