We had this last night and it was so good!
3/4 cup uncooked orzo pasta
2 tsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 small zucchini, diced
1/2 cup fat-free reduced-sodium chicken broth
1 can (about 14oz) artichoke hearts, drained and quartered
1 medium tomato, chopped
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup crumbled feta cheese
sliced black olives (optional)
1. Cook orzo according to package directions. Drain and set aside.
2. Heat oil in large nonstick skillet over medium heat. Add onion; cook and stir 5 minutes or until translucent. Add garlic; cook and stir 1 minute. Reduce heat to low. Add zucchini and broth; simmer 5 minutes or until zucchini is crisp-tender.
3. Add cooked orzo, artichokes, tomato, oregano, salt and pepper; cook and stir 1 minute or until heated through.. Top with feta cheese and sliced olives, if desired.
