- Total: 30 min
- Active: 30 min
Kosher salt and freshly ground black pepper
2 cups orzo
2 tablespoons extra-virgin olive oil
6 scallions (white and green parts kept separate), chopped
2 zucchini, diced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
3/4 cup crumbled feta cheese
- Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta.
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