Orzo Provençal with Goat Cheese
Orzo, a rice-shaped pasta, is often used in Greek dishes. Here, it's tossed with warm Mediterranean vegetables and a soft, creamy goat cheese.
  • 6 ounces orzo pasta
  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, cut into 1/2-inch chunks
  • 1 zucchini, halved lengthwise and thinly sliced crosswise
  • 1-1/2 cups cherry tomatoes, halved
  • 1/4 cup Gaeta or Calamata olives, pitted and coarsely chopped
  • 2 teaspoons capers, rinsed and drained
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh basil
  • 3 ounces goat cheese or feta cheese, crumbled

1. In large pot of boiling water, cook pasta until just tender. Drain well.

2. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion and garlic and saute 5 minutes, or until onion is golden brown.

3. Add bell pepper and zucchini, and saute 5 minutes, or until pepper is crisp-tender. Add tomatoes, olives, capers, tarragon, and salt and cook 4 minutes, or until tomatoes begin to collapse. Stir in basil.

4. Transfer vegetables to large bowl. Add drained orzo and cheese, and toss to combine.

Nutritional Information
Per serving: 315 calories, 11g total fat, 4g saturated fat, 5.2g monounsaturated fat, 1.1g polyunsaturated fat, 4g dietary fiber, 12g protein, 44g carbohydrate, 10mg cholesterol, 546mg sodium.
Good source of: folate, selenium, thiamin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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