AuthorLaura HarbinCategoryMainsThis is delish warm or cold.
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
1
Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook 12 - 15 minutes. Drain and let cool.
2
Heat 1 tbsp of oil in a pan and saute the leek and squash until soft, about 15 minutes.
3
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.
4
Serve warm or cool on a bed of arugula.
5
Recipe originally made for me by my sis.
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