 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Add cherry tomatoes, olives, Parmesan and fresh parsley to orzo pasta, and you'll have a side dish that's packed with flavor! WW 5/11/09 Ingredients:
1 tablespoon olive oil |
1 onion, chopped, 1 cup |
8 ounces uncooked orzo pasta (1-1/4 cups) |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup cherry tomatoes, quartered |
1/3 cup pitted kalamata olive, halved |
1/2 cup shredded parmesan cheese |
1/4 cup chopped fresh parsley |
1 teaspoon grated lemon zest |
Directions:
1. In large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring frequently, until softened, 4-5 minutes. Stir in orzo, broth, salt and pepper; bring to a boil.
2. Reduce heat to medium-low. Cover; cook until orzo is just tender, about 7 minutes, adding tomatoes and olives during last 2 minutes. Remove from heat. Stir in Parmesan, parsley and lemon zest.
|
|