Monday, March 21, 2011

Greek Orzo Pasta

I had some leftover lamb and roasted vegetables from last night's dinner. Sorry, forgot to take a picture and post last night's dinner! So, I had leftovers and I looked in the pantry and saw that I had a cup of orzo pasta and decided a dinner could be made!

Greek Orzo Pasta with Leftover Lamb and Roasted Vegetables 

2 quarts of water ( I threw about a cup of vegetable broth in there too)
1 cup whole wheat orzo
1 cup cooked lamb ( cut into small bites) optional
1 cup roasted vegetables*
2 plum tomatoes chopped
olive oil
1 lemon--zest and juice of about half
1/2 cup sliced green olives
1/4 chopped parsley
1/2 cup crumbled feta cheese
salt and pepper to taste

Cook orzo according to package directions. Meanwhile, in large pasta bowl, add meat, roasted veggies, chopped tomatoes, olives, zest of the lemon and juice form half the lemon--drizzle some olive oil over all--add some salt and pepper.

When orzo is cooked, drain and add warm orzo to pasta bowl of ingredients, add the feta cheese and parsley and toss.

Great with baguette slices!

* Roasted veggies made the night before were: chopped red pepper, mushrooms, chopped zucchini, red onion and sliced carrot tossed with olive oil, Italian spices and roasted for an hour in a 350 degree oven.

No comments:

Post a Comment