Orzo with Ricotta and Broccoli Rabe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound dried orzo pasta |
2 teaspoons olive oil |
2 tablespoons minced garlic |
1 teaspoon hot chili flakes |
1 pound broccoli rabe or broccoli, rinsed, ends trimmed, and coarsely chopped |
1 container (15 oz.) low-fat ricotta cheese |
1/4 cup chopped pitted kalamata olives |
salt and pepper |
Directions:
1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add orzo and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return orzo to pan.
2. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chili flakes and broccoli rabe; stir 3 to 4 minutes. Add 1 cup of reserved water; simmer until greens are tender to bite, 6 to 8 minutes.
3. Add broccoli rabe mixture to orzo with ricotta, olives, and remaining 1/2 cup reserved water; mix, adding salt and pepper to taste.
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