Savory Mediterranean Orzo

Name: Savory Mediterranean Orzo
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

11 ingredients

3 steps

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

1

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.
2

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.
3

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.