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Savory Mediterranean Orzo

If you like to celebrate the season by sampling flavors from around the world, you’ll love this Mediterranean side. The yellow summer squash, roasted red peppers and spinach yield specks of eye-popping color that makes this dish festive.—Kristi Silk, Ferndale, Washington
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    12 servings (2/3 cup each)

Ingredients

  • 4 cups reduced-sodium chicken broth
  • 1 package (16 ounces) orzo pasta
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 cups (8 ounces) crumbled feta cheese, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (7-1/2 ounces) roasted sweet red peppers, drained and chopped
  • 1 small yellow summer squash, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a large saucepan, bring broth to a boil. Stir in orzo; cook over medium heat for 6-8 minutes or until tender. Remove from the heat.
  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir into orzo mixture. Stir in 1 cup cheese, spinach, red peppers, squash, salt and pepper.
  • Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts
2/3 cup: 233 calories, 6g fat (2g saturated fat), 10mg cholesterol, 554mg sodium, 33g carbohydrate (3g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

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