Orzo pasta with zucchini

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 238, total fat 9 G., saturated fats 4 G., proteins 8 G., carbohydrates 31 G., fiber 2 G., cholesterol 17 mg, sodium 334 mg, sugar 4 G.

Orzo pasta is prepared with fresh herbs, zucchini, and crumbled feta cheese, creating a complete vegetarian meal or side dish that's delicious served hot or at room temperature. Perfect for a midweek dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups orzo pasta
2 tablespoons extra-virgin olive oil
6 green onions, chopped (white parts separated from green parts)
2 zucchinis, diced
1/4 cup chopped fresh parsley
2 tbsp chopped fresh mint
3/4 cup crumbled feta

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: orzo pasta, zucchini, zucchini, green onions, parsley, mint, feta cheese

Cooking the dish according to the recipe:

Bring a medium saucepan of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente; drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the white part of the green onion and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes.

Add the orzo, scallion greens, parsley, mint, and 1 cup water. Cook, uncovered, until the liquid thickens slightly, about 3 minutes. Season with salt and pepper to taste and sprinkle with crumbled feta.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Simple pasta recipes / Summer dishes / Main courses / Side dishes / Pasta / Vegetables and mushrooms / Food Network - recipes / Italian cuisine