Orzo With Summer Squash And Feta Cheese
Kristin
ingredients
- 2 medium-sized zucchini, diced
- 2 medium-sized summer squash or golden zucchini, diced
- Salt
- 4 tablespoons extra virgin olive oil
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 lemon, juice of
- 1 tomato, seeded and diced
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- Freshly ground black pepper
- 1 pound orzo
- 4 ounces feta cheese, crumbled
directions
- 1
If you have the time combine the zucchini, summer squash, and 2 teaspoons salt in a colander. Toss to mix and set aside to drain for 30 minutes. Transfer the squash to a clean dish towel and wring dry.
- 2
Begin heating a large pot of salted water for the pasta.
- 3
Heat 3 tablespoons of the oil in a large skillet over medium- high heat. Add the zucchini, summer squash, bell pepper, and garlic. Saute until the vegetables are tender crisp, 3 to 5 minutes. Stir in the lemon juice, tomato, mint, and parsley. Season to taste with salt and pepper. Reduce the heat to low.
- 4
Cook the orzo in the boiling water until just al dente. Drain briefly and transfer to a large serving bowl.
- 5
Toss the orzo with the remalmng 1 tablespoon oil. Add the vegetable mixture and crumbled cheese. Toss to thoroughly combine. Taste and add salt and pepper as necessary. Serve immediately.
- 6
This recipe from CDKitchen for Orzo With Summer Squash And Feta Cheese serves/makes 6
Source: Trisha Losee
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