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Name: Tri-Colore Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: not set
Ingredients: 1 pound Orzo Pasta; 3 tablespoons Extra virgin olive oil; 1/4 cup Extra virgin olive oil; 2 cups Fresh Arugula (about 3 ounces); 3/4 cup Feta cheese; 1/2 cup dried cherries or dried cranberries; 12 Basil Leaves torn; 1/4 cup Pine nuts toasted; 3 tablespoons Fresh lemon juice; 1 1/2 teaspoons salt; 1 teaspoon Black pepper

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INGREDIENTS

1 pound Orzo Pasta
3 tablespoons Extra virgin olive oil
1/4 cup Extra virgin olive oil
2 cups Fresh Arugula ; (about 3 ounces)
3/4 cup Feta cheese
1/2 cup dried cherries ; or dried cranberries
12 Basil Leaves ; torn
1/4 cup Pine nuts ; toasted
3 tablespoons Fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon Black pepper

Servings

INSTRUCTIONS

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

NOTES

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Nutrition

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Serving Size: 1 Serving (136g)
Recipe Makes: 6 Servings

Calories: 369
Calories from Fat: 141 (38%)

Amt Per Serving		% DV

	Total Fat 15.7g	21 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 2.8g
Cholesterol 71.9mg		22 %
Sodium 231.1mg		8 %
Potassium 235.6mg		6 %
Total Carbohydrate 45.7g		13 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 45.2g
Protein 12.1g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 369

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