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–+ servings
a bowl of orzo pasta with vegetables and cheese

Mediterranean Orzo Pasta

Morgan Peaceman
Make this mediterranean orzo pasta with delicious fresh vegetables and lean back, relax, and enjoy the flavors of the Med.
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Prep Time 5 minutes
Cook Time 24 minutes
Total Time 27 minutes
Course Main Course, Side Dish
Cuisine Greek
Servings 6 servings

Equipment

  • 1 large pot
  • 1 medium frying pan
  • 1 wooden spoon
  • 1 strainer
  • 1 medium serving bowl

Ingredients
  

  • 1 ½ cups whole wheat orzo
  • 1 zucchini diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 cups fresh baby spinach
  • 1 cup grape tomatoes halved
  • 3 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon garlic powder
  • 2 tablespoon dried oregano
  • ½ cup feta crumbles
  • salt
  • pepper

Instructions
 

  • Boil a large pot of water and cook the orzo is al dente, then strain, pour back into the pot, and set aside.
  • Meanwhile, sauté the baby spinach is the tablespoon of butter. Once the spinach has wilted, add in the frozen corn, peas, zucchini and tomatoes.
  • Sprinkle the garlic powder and toss to combine. Let sit for a few minutes on a low flame, approximately 5-6 minutes or until zucchini is tender and soft.
  • Once the vegetables have become soft and tender, add the vegetables to the orzo.
  • Drizzle the olive oil, oregano, and salt and pepper into the pot. Stir to combine.
  • Plate and add fresh feta crumbles and serve.
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