Orzo Broccoli

If you previously saw the post for the pumpkin seed tilapia, you saw the tasty-looking pasta & broccoli side in the pictures.  If you missed the tilapia recipe (and you're really missing out!),  You can find that here. 

Anyways, here's a light, easy side dish to try with any meal.

INGREDIENTS

• 4.5 oz uncooked orzo pasta
• 2 cups of fresh broccoli florets only (no stems)
• 4 cloves garlic, smashed and finely chopped
• 3 tsp extra virgin olive oil
• salt and fresh pepper to taste

DIRECTIONS 


Trim stems off broccoli, cut into small pieces and season with salt. Steam covered with a little water until cooked, careful not to overcook. When broccoli is cooked, remove from pan and chop into smaller pieces.

Meanwhile, cook pasta in medium pot of salted water as directed for al dente. Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot. Saute garlic a few minutes until golden, add broccoli, season with salt and mix well. Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn't dry. Serve with freshly grated cheese if desired (optional).

VERDICT

Best of all, it makes a TON.  Check out my leftover containers!  Lunches for two full days!