Name: Orzo with squash, leeks and sun-dried tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.50 cups orzo pasta; 3 tbsp olive oil; 1 leek, chopped; 1 lb butternut squash diced in 1/2 inch pieces; 3 tbsp lemon juice; 1 green onion, finely chopped; 2 tsp fresh oregano, minced (or 1/2 tsp dried); salt and pepper to taste; ½ cup sun-dried tomatoes, chopped; ½ cup feta cheese, crumbled; ¼ cup fresh parsley, minced; arugula leaves for serving

AuthorLaura HarbinCategoryMains

This is delish warm or cold.

Yields4 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

1.50 cups orzo pasta

3 tbsp olive oil

1 leek, chopped

1 lb butternut squash diced in 1/2 inch pieces

3 tbsp lemon juice

1 green onion, finely chopped

2 tsp fresh oregano, minced (or 1/2 tsp dried)

salt and pepper to taste

½ cup sun-dried tomatoes, chopped

½ cup feta cheese, crumbled

¼ cup fresh parsley, minced

arugula leaves for serving

Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook 12 - 15 minutes. Drain and let cool.

Heat 1 tbsp of oil in a pan and saute the leek and squash until soft, about 15 minutes.

In a bowl, stir together the remaining oil, lemon juice, onion, oregano, salt and pepper. Add the pasta and toss to coat. Stir in squash/leek mixture, tomatoes, feta and parsley.

Serve warm or cool on a bed of arugula.

Recipe originally made for me by my sis.

Ingredients