After work today, I made a yummy summer salad to take to a friend’s house this weekend. I found the recipe from allrecipes.com. I modified the recipe with my own pantry items. Here is the recipe as I made it:
Ingredients
* 4 cups vegetable broth
* 1 (16 ounce) package orzo pasta
* 1 1/2 tablespoons butter
* 1/4 cup garlic infused oil
* 1/2 teaspoon dried basil
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon black pepper
* 1 cup pine nuts
* 1 cup pitted kalamata olives, chopped
* 12 ounces basil-flavored feta cheese
* 1 bunch asparagus, chopped
* 3 Roma tomatoes, chopped
* 1 (10 ounce) bag fresh spinach leaves, chopped
* 2 small lemons, zest and juice
Directions
1. Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Saute the spinach, asparagus, and tomatoes until softened. Add the pine nuts and continue cooking, stirring often, until pine nuts are toasted and fragrant.
3. Stir the pine nut mixture into the orzo along with the feta cheese and lemon juice.
All the veggies prepped
Cooking the Orzo
Colorful asparagus, spinach, and tomatoes
The hardest part about the dish was chopping all the veggies. But, it came together really quick. Until next time, eat well!
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