Lemony Orzo with Feta and Sun-Dried Tomatoes
This vibrant Greek-inspired orzo dish offers a delightful balance of tangy lemon, savory sun-dried tomatoes, and briny feta cheese. It's a quick and satisfying weeknight meal that's bursting with Mediterranean flavors. Serve it as a light main course or a flavorful side dish.
Prep Time
25 min
Difficulty
Easy
Servings
4
Calories
450 kcal
Instructions
- 1
Cook orzo pasta according to package directions in a large pot of salted boiling water. Drain well and set aside.
~10 min - 2
While the orzo cooks, finely chop the garlic and sun-dried tomatoes.
~2 min - 3
Heat olive oil in a large skillet over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant.
~1 min - 4
Add the chopped sun-dried tomatoes and vegetable broth to the skillet. Simmer for 3-4 minutes until the liquid has slightly reduced.
~4 min - 5
Stir in the cooked orzo, lemon juice, and chopped fresh parsley. Toss to combine.
~2 min - 6
Crumble feta cheese over the orzo. Season with salt and pepper to taste.
~1 min - 7
Serve immediately.
Tips
- For an extra burst of flavor, add a tablespoon of the oil from the sun-dried tomato jar to the skillet.
- This dish is delicious served warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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