Description
A flavorful orzo pasta dish with smoky roasted red peppers, creamy feta, and fresh basil, perfect as a main or side.
Ingredients
Scale
- 8 oz (about 1 ½ cups) orzo pasta
- 2 large roasted red peppers, chopped (about 1 cup)
- ½ cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
- ¼ cup fresh basil leaves, torn
- ½ cup vegetable broth or pasta water
Instructions
- Cook the orzo in salted boiling water according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the chopped roasted red peppers and cook for 2 minutes.
- Add the cooked orzo to the skillet along with the vegetable broth (or pasta water). Toss until everything is well coated and heated through.
- Remove from heat and stir in the crumbled feta. Season with salt and pepper to taste.
- Sprinkle with fresh basil just before serving.
Notes
- If using jarred roasted peppers, drain well to avoid excess liquid.
- For extra richness, add a tablespoon of butter when tossing the orzo.
- A squeeze of fresh lemon juice just before serving adds a bright, zesty touch.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 17mg
Keywords: roasted red pepper orzo, feta pasta, basil orzo, easy pasta recipe, Mediterranean orzo