Ingredients30 m servings
- In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil.
- In a small nonstick skillet, saute almonds in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat. Stir in olive mixture; toss to coat.
- Nutritional Analysis: 2/3 cup equals 169 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 208 mg sodium, 21 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
ReviewsRead all reviews 18
Rating is based on original recipe. We thought it was a little bland as is, so we added about another 1/4 cup of Feta and some additional parm cheese. Also added some salt and approximately a ...
Left out the almonds because I don't like them and added a bouillon cube to the water but otherwise followed it exactly and LOVED it!
This was outstanding. Made it as a side dish for a Greek Christmas dinner, but would make again as a main course. Flavourful, cheesey and wonderful. Didn't make any changes and it doesn't nee...
I have been making this recipe for 10 years with 1 difference. Instead of almonds, I use pine nuts. But, be careful, they burn easily.
This was a great side dish that everyone here really enjoyed. I made "Garlic Parmesan Olives" from this site the night before and used them in the dish which added some nice garlicky flavor. Thi...
Wow, very good !! I think the almonds overpowered the orzo a little bit but other than that, yum !!
great recipe! my fiance is Greek, hence why I tried this one and he absolutely loved it. I added a chicken breast to it and it was great.