Ingredients
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1 ½ cups uncooked orzo pasta
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1 bunch fresh broccoli, cut into florets
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¼ cup olive oil
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3 tablespoons pine nuts
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½ teaspoon crushed red pepper flakes
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¾ cup sliced black olives
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½ cup grated Parmesan cheese
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¼ cup chopped fresh basil
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3 ½ ounces crumbled feta cheese
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salt and ground black pepper to taste
Directions
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Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
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Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
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Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.
Nutrition Facts (per serving)
397 | Calories |
19g | Fat |
43g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 397 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 6g | 29% |
Cholesterol 21mg | 7% |
Sodium 461mg | 20% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 4g | 13% |
Total Sugars 4g | |
Protein 14g | 29% |
Vitamin C 45mg | 50% |
Calcium 208mg | 16% |
Iron 3mg | 18% |
Potassium 286mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.