Orzo With Green Beans and Feta
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 268 |
| Total Fat | 9.5 g |
| Saturated Fat | 3.5 g |
| Sodium | 710 mg |
| Total Carbohydrate | 42 g |
| Dietary Fiber | 5 g |
| Protein | 8 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Orzo pasta | ½ cup |
| Green beans, trimmed and cut into 1-inch pieces | 1 cup |
| Olive oil | 2 teaspoons |
| Small white onion, chopped | ½ |
| Garlic clove, minced | 1 |
| Diced tomatoes, drained | 1 (14-ounce) can |
| Crumbled feta | ¼ cup |
- Directions
- Cook pasta according to package directions, omitting salt and fat.
- Meanwhile, bring a pot of water to a boil. Boil green beans for 1 minute, then transfer to a bowl filled with ice water to stop cooking process. Remove beans from water and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion and garlic to skillet, and cook until softened, about 4 minutes. Stir in tomatoes and cook until heated through.
- Toss pasta, green beans, onion-tomato mixture, and feta together in a large bowl, then serve.
Exchanges
2 vegetables; 1 medium fat meat substitute; 1 starch; 1 fat
Side Suggestions: Mixed Green Salad