Orzo with Feta, Green Beans and Tomatoes

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MMMMM----- Exported for Meal-Master by Living Cookbook

 

Title: Orzo with Feta, Green Beans and Tomatoes

Categories:

Yield: 1 Serving

 

10 oz Florida snap beans or

- Florida green beans

1 c orzo (rice-shaped pasta)

1 Florida onion

2 garlic cloves

3 Florida tomatoes

2 T olive oil

1 T white-wine vinegar

1 T chopped fresh flat-leafed

parsley leaves

1 c crumbled feta (about 6

- ounces)

 

Fill a 4-quart kettle three-fourths full with salted water and bring to

a boil for beans and orzo.

 

Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters

lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch

pieces. In a large skillet, cook onion and garlic in oil over moderate

heat until onion is softened. Add tomatoes and cook, stirring, until

tomatoes are softened, about 2 minutes. Remove skillet from heat.

 

Have ready a bowl of ice and cold water. In boiling salted water blanch

beans 1 minute. With a slotted spoon transfer beans to ice water to

stop cooking. Drain beans well in a colander and pat dry. Add beans to

tomato mixture and return water in kettle to a boil. Boil orzo until al

dente and drain in colander. Add orzo to bean mixture with vinegar,

parsley, feta, and salt and pepper, to taste. Toss to combine well.

 

Nutrition (calculated from recipe ingredients)

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Calories: 646

Calories From Fat: 520

Total Fat: 59g

Cholesterol: 133.5mg

Sodium: 1676.3mg

Potassium: 138.2mg

Carbohydrates: 9.1g

Fiber: <1g

Sugar: 6.2g

Protein: 21.7g

 

Recipe Author: by Chef Justin Timineri Florida's Culinary Ambassador

 

Recipe Source: floridamagazine.com

 

Web Page: http://www.floridamagazine.com/recipes/july2007.html

 

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