Mediterranean Orzo Skillet

Top this hearty veggie skillet with feta cheese and fresh or sun-dried tomatoes.

Mediterranean Orzo Skillet
Photo: Jason Donnelly
Total Time:
40 mins
Servings:
4
Yield:
6 cups

Ingredients

  • 3 tablespoon olive oil

  • 4 cloves garlic, minced

  • 1 ½ cup 1/2-inch pieces peeled sweet potato

  • 1 cup thinly bias-sliced carrots

  • 1 cup 1/2-inch wedges red onion

  • 2 cup broccoli and/or cauliflower florets

  • 8 ounce dried whole wheat orzo pasta

  • ¼ cup dry white wine

  • ½ cup half-and-half

  • ¼ cup finely shredded Parmesan cheese (1 oz.)

  • 1 tablespoon chopped fresh basil

  • ¼ cup crumbled feta cheese (1 oz.)

  • Halved cherry tomatoes, chopped fresh tomato, or chopped oil-packed dried tomatoes (optional)

Directions

  1. In a 12-inch skillet heat oil over medium. Add garlic; cook and stir 1 minute. Add sweet potato, carrots, and onion; cook 8 minutes, stirring occasionally. Add broccoli and/or cauliflower. Cook and stir 8 to 10 minutes more or until vegetables are tender and brown, stirring occasionally.

  2. Meanwhile, cook orzo according to package directions. Drain, reserving 3/4 cup of the cooking water.

  3. Add wine to vegetable mixture. Cook, uncovered, 1 minute or until wine is evaporated. Stir in half-and-half and 1/2 cup of the pasta cooking water. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute or until slightly thickened. Stir in orzo, Parmesan cheese, and basil, adding enough remaining pasta cooking water to reach desired creaminess. Top with feta cheese, tomatoes (if desired), and additional basil.

Nutrition Facts (per serving)

463 Calories
17g Fat
60g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 463
% Daily Value *
Total Fat 17g 22%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 263mg 11%
Total Carbohydrate 60g 22%
Total Sugars 7g
Protein 14g
Vitamin C 39.5mg 198%
Calcium 170mg 13%
Potassium 482mg 10%
Folate, total 43.8mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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