Friday, March 5, 2010

A Series of Fortunate Ingredients: Lemony Orzo with Roasted Broccoli and Feta Cheese

It continues to be a challenge to get more veggies into my diet, but it's easy with a lunch like this one: Lemony orzo with Roasted Broccoli and Feta Cheese. This is a recipe I came up with on the fly to use up a crown of broccoli before it went bad. The result was light but filling. What I really liked about this dish was all the possibilities. It makes a great side dish or lunch, but would be delicious with strips of grilled chicken mixed in for a simple entree. And you could go beyond broccoli and add your favorite roasted veggies, too. This dish was delicious both hot and cold. The possibilities are endless!

Lemony Orzo with Roasted Broccoli and Feta Cheese

1/2 box orzo pasta, prepared according to package instructions
juice and zest of one lemon
1 crown broccoli, chopped into small pieces androasted in olive oil, salt and pepper at 400 F for 20 minutes. Turn halfway through cooking time.
1 package Athenos Feta Cheese with Garlic and Herbs
Grated pecorino romano cheese, for garnish

While waiting for pasta water to boil, roast the broccoli. Combine hot, prepared pasta, roasted broccoli, and feta in a bowl. Add lemon zest and squeeze in lemon juice. Garnish with pecorino romano. Mix well and enjoy!

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