4 C Chicken Broth 1 Pkg (16oz) Orzo Pasta
1 med. Onion, chopped 4 garlic cloves, minced
2 Tbsp olive oil 2 C crumbled feta cheese
1 pkg (10 oz) frozen chopped spinach, thawed & squeezed dry
1 jar (7.5 oz) roasted sweet peppers, drained & chopped
1 small yellow summer squash, finely chopped
1 Tbsp Cavender’s Greek Seasoning
Bring broth to boil. Stir in orzo and cook over medium heat for 6-8 minutes. Remove from heat.
Saute onion and garlic in oil until tender; add to orzo mixture. Stir in 1 cup cheese, spinach, roasted
peppers, squash and seasonings.
Transfer to greased 13×9 inch baking dish. Sprinkle with remaining cheese. Bake at 350 for 20-25 minutes or until heated through. Serves 12.
Good hot or cold, which makes it a great potluck dish. Add grilled chicken or shrimp for a one dish meal!