Mediterranean Orzo Skillet

I am always trying to find creative ways to use up the last of our produce while on the road and this was definitely one of my greatest successes!

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I am always trying to find creative ways to use up the last of our produce while on the road and this was definitely one of my greatest successes! It can be hard to cook nice meals while in an RV. It seems like every dish you dirty is compounded 20 times because of the small sink and limited counter space. That’s why I love one-pot or one-skillet meals!

Serves 4

  • 3 tablespoons olive oil
  • 2 large zucchinis, medium pieces
  • 2 bunches broccoli (about 1 pound), break apart florets
  • 1 medium onion, medium dice
  • 3 cloves garlic, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cup orzo pasta
  • 2 1/2 cups water or broth
  • 2 tbsp pesto
  • 1/2 cup feta cheese, crumbled
  • Optional: 2 tsp reduced balsamic vinegar

Heat the oil in a large non-stick skillet or cast iron skillet over medium-high heat. Add the broccoli, zucchini, and onion and cook until slightly browned, 5 to 6 minutes. Add the garlic and sauté for 1 minute. Add orzo and sauté until fragrant, about 2 minutes.

 

Add the water or broth and bring the mixture to a boil. Cover, reduce to a simmer, and cook until the pasta is al dente and the liquid is absorbed, about 10 minutes. (If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer until liquid is cooked off) Stir in the 1/2 cup of Parmesan and season with salt and pepper. Fold in pesto and feta cheese. Serve immediately or let cool and serve cold.

Optional: Drizzle on some reduced balsamic vinegar to give it a great acidic and sweet flavor!

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