Lemon, oregano and feta add zing to broccoli rabe tossed with whole-wheat orzo.
- 1/2 cup orzo, preferably whole-wheat
- 1 bunch broccoli rabe (about 1 pound), trimmed and chopped
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
Bring a large pot of water to a boil. Add the orzo and cook 3 minutes less than the package directions. Add the broccoli rabe; cook 3 minutes more. Drain in a colander and gently press out as much water as possible.
Heat the oil in the pot over medium heat. Add the garlic; cook, stirring, until fragrant, about 30 seconds. Add the oregano, salt, pepper, the broccoli rabe and orzo. Cook, stirring, until heated through, about 2 minutes. Remove from the heat; stir in feta and lemon juice.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
192 calories; 10g total fat; 2g total saturated fat; 8mg cholesterol; 288mg sodium; 20g carbohydrates; 6g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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