Mediterranean Orzo Pasta

• temps total: 13 minutes

Ingrédients

Pasta*: 2 cups orzo, 3 tbsp olive oil, 3 garlic cloves minced, ½ tsp red pepper flakes, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper

Veg & Add-ins*: 1 cup cherry tomatoes halved, ½ cup sun-dried tomatoes chopped, ½ cup Kalamata olives sliced, ½ cup green olives sliced, 2 cups chicken broth or water

Finish*: ⅓ cup feta cheese crumbled, ¼ cup fresh basil or parsley chopped, 1 tbsp lemon juice

Instructions

*Toast Orzo*: Heat olive oil in a large skillet over medium heat. Add orzo and garlic. Toast 2-3 min until lightly golden.

*Cook*: Stir in broth, oregano, salt, pepper, and red pepper flakes. Bring to a boil, then simmer 8-10 min until orzo is tender and liquid is absorbed.

*Add Veggies*: Stir in cherry tomatoes, sun-dried tomatoes, and olives. Cook 2 min to warm through.

*Finish*: Remove from heat. Stir in lemon juice. Top with feta and fresh basil/parsley.

*Serve*: Serve warm right from the skillet.