Recipe Library
Broccoli and Orzo
Tender orzo absorbs a silky veil of garlic-infused olive oil, each grain mingling with bright, just-tender broccoli florets that release their gentle sweetness. A final shower of salt and pepper leaves every bite light, savory, and deeply satisfying.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 159
- Protein
- 6g
- Carbs
- 27g
- Fat
- 4g
- Fiber
- 3g
- Sugar
- 2g
- Sodium
- 13mg
Ingredients
- 4 1/2 oz uncooked orzo pasta
- 2 cup of fresh broccoli florets only (no stems)
- 4 clove garlic (smashed and finely chopped)
- 3 tsp extra virgin olive oil
- salt and fresh pepper, to taste
Instructions
- Trim stems off broccoli, cut into small pieces and season with salt.
- Steam covered with a little water until cooked, careful not to overcook. When broccoli is cooked, remove from pan and chop into smaller pieces.
- Meanwhile, cook pasta in medium pot of salted water as directed for al dente.
- Reserve about 1/2 cup liquid before draining.
- Drain orzo in a colander and add the oil to the pot.
- Saute garlic a few minutes until golden, add broccoli, season with salt and mix well.
- Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn't dry.
- Serve with freshly grated cheese if desired (optional).