Orzo with Chick Peas (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
salt |
1/2 pound orzo |
2 tablespoons extra-virgin olive oil |
1 small to medium zucchini, diced |
1/2 red onion, chopped |
3 cloves garlic, chopped |
salt and freshly ground black pepper |
1 (15-ounce) can chick peas, drained |
1/2 cup parsley leaves, chopped |
1/4 cup mint leaves, finely chopped |
1/2 cup feta or goat cheese, crumbled |
Directions:
1. Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
2. Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.
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