MEDITERRANEAN ORZO

Mediterranean Orzo image

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

Provided by JackieOhNo

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

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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

Steps:

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.
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.

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