Minted Squash Orzo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 341
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 25
- Sodium
- 437
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
1 cup dried orzo pasta
1/4 cup garlic flavored olive oil, divided
1 large yellow squash, about 8 ounces, quartered lengthwise and sliced
Kosher salt and freshly cracked black pepper
4 ounces feta cheese, crumbled
1/2 cup fresh mint leaves, chopped, plus more for garnish
Directions
- Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook for 8 minutes; pasta will be slightly undercooked. Reserve 1/2 cup of the cooking water, then drain the orzo in a colander in the sink.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper, to taste, and cook, stirring occasionally, until beginning to brown and soften, about 4 minutes. Reduce the heat to medium-low, and add the cooked orzo and cooking water. Bring to a simmer and stir in 3/4 of the feta; season with salt and pepper. Cook until the water is absorbed, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil and mint.
- Transfer to a serving platter and sprinkle the remaining feta over the top and garnish with additional chopped mint.