Minted Squash Orzo
Servings: 4
Recipe courtesy Claire Robinson.
Ingredients
- 1 cup Orzo pasta, dried
- 1/4 cup Garlic oil, garlic flavored olive oil, divided
- 1 Yellow squash, large, about 8 ounces, quartered lengthwise and sliced
- Kosher salt
- Black pepper, freshly cracked
- 4 oz Feta, crumbled
- 1/2 cup Mint, fresh leaves, chopped, plus more for garnish
Directions
- Cook the orzo in a large pot of heavily salted boiling water for 8 minutes; it will be slightly undercooked. Reserve 1/2 cup of the water and drain.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the squash, season and cook until it begins to brown and soften, about 4 minutes.
- Lower to medium-low, add the orzo and cooking water, bring to a simmer and stir in 3/4 of the feta. Season and cook until the water is absorbed, about 2 minutes.
- Off the heat stir in the remaining oil and the mint. Serve sprinkled with the remaining feta and more mint.