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Orzo With Chick Peas (Rachael Ray)

  • 4servings
  • 15minutes
  • 465calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. salt

  2. 1/2 lb orzo pasta

  3. 2 tablespoons extra-virgin olive oil

  4. 1 small zucchini , diced

  5. 1/2 red onion , chopped

  6. 3 garlic cloves , chopped

  7. salt & freshly ground black pepper

  8. 1/2 teaspoon all purpose Greek seasoning (or more to taste)

  9. 1 (15 ounce) can chickpeas , drained

  10. 1/2 cup fresh parsley leaves , chopped

  11. 1/4 cup mint leaf , finely chopped (I leave this out)

  12. 1/2 cup feta cheese , crumbled (divided)

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil. Add orzo and cook to al dente (per directions on the package).

  2. In the meanwhile, 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.

  3. Add chick peas and heat through.

  4. Toss with herbs, orzo and 1/4 cup of cheese.

  5. Adjust salt and pepper and serve, sprinkling remaining 1/4 cup of cheese over top of each serving.

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