Minted Squash Orzo


Mike is trying to loose weight. What kind of options do I have for dinner? Foodnetwork always has a good answer!

1 c uncooked orzo
1/2 c cooking water from orzo
4 TBSP garlic flavored olive oil*
1 large yellow squash, about 8 ounces, cut in quarters and then sliced
Kosher salt and cracked pepper
4 oz feta crumble cheese
1/2 c mint, chopped

In a large pot, boil over medium heat. Add pasta and a good amount of salt, cook for 8 minutes. Pasta won’t be cooked all the way. Save 1/2 cup of cooking water and then drain in colander.

Heat 2 TBSP oil in a large frying pan over medium-high heat. Add the squash, salt and pepper-add a good amount, more than you think. Cook, stirring occasionally, until squash becomes translucent and slightly brown, about 4 minutes. Lower heat to medium-low, add pasta and water. Bring to a simmer and add 3/4 of the feta cheese container and salt and pepper if needed. Cook until water is absorbed, about 2 minutes. Remove from heat. Add mint and remaining 2 TBSP oil. Garnish with mint leaves and sprinkle remaining cheese over the top. Serve.

Makes 4 servings.

*If you don’t have garlic flavored oil it’s easy to make!!! Put desired amount of oil in a frying pan. Heat over medium-high. Add 1-2 tsp of minced (cut) garlic. (I buy it in a jar from the store for such purposes.) Using a strainer and a bowl, pour oil through strainer over a bowl to catch oil, leaving no chuncks of garlic. Wa La! Instant garlic flavored oil.

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