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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
salt and pepper |
7 cups chopped broccoli florets (from a 1 1/2-lb. head) |
1 pound orzo |
1/4 cup freshly squeezed lemon juice (from 2 medium lemons) |
1 teaspoon grated lemon zest |
1/2 teaspoon crushed red pepper |
1/2 cup extra-virgin olive oil |
1 cup chopped jarred roasted red peppers |
1/2 cup chopped pitted kalamata olives |
1 15-oz. can cannellini beans, drained and rinsed |
1 cup grated parmesan |
1/2 cup packed basil leaves, coarsely chopped |
Directions:
1. Bring a large pot of salted water to a boil. Add broccoli florets and cook until bright green and just tender, about 3 minutes. Remove broccoli with a slotted spoon to a colander and run under cold water to stop cooking. Drain and set aside.
2. Add orzo to same pot of boiling water and cook until al dente, about 9 minutes. While orzo is cooking, mix lemon juice, zest, crushed red pepper and olive oil in a small bowl. Drain orzo well and transfer to a large serving bowl. Add broccoli, peppers, olives and beans. Pour dressing over orzo mixture and toss to coat completely; set aside to cool to room temperature. When pasta has cooled, toss in cheese and basil. Season with salt and pepper.
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