Minted Squash Orzo
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
68
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Orzo Pasta (dried)110 g
Feta Cheese (crumbled)Directions:
1
Bring a large pot of heavily salted water to a boil over medium heat
2
Stir in the orzo and cook for 8 minutes; pasta will be slightly undercooked
3
Reserve 1/2 cup of the cooking water, then drain the orzo in a colander in the sink
4
Heat 2 tablespoons oil in a large skillet over medium-high heat
5
Add the squash, season with salt and pepper, to taste, and cook, stirring occasionally, until beginning to brown and soften, about 4 minutes
6
Reduce the heat to medium-low, and add the cooked orzo and cooking water
7
Bring to a simmer and stir in 3/4 of the feta; season with salt and pepper
8
Cook until the water is absorbed, about 2 minutes
9
Remove from the heat and stir in the remaining 2 tablespoons oil and mint
10
Transfer to a serving platter and sprinkle the remaining feta over the top and garnish with additional chopped mint