Orzo With Feta, Green Beans and Tomatoes
The following recipe incorporates the following colors: Green, Red.
- Ingredients
-
Amount Ingredient 10 ounces snap beans or green beans 1 cup orzo (rice-shaped pasta) 1 medium onion 2 cloves garlic 3 medium tomatoes 2 tablespoons olive oil 1 tablespoon white-wine vinegar 1 tablespoon fresh flat-leafed parsley leaves, chopped 1 cup crumbled feta (about 6 ounces) - Preparation
- 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, tossing to combine well.
- Yield
- 2-4 servings
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