Orzo with Ricotta and Broccoli Rabe

1 pound dried orzo pasta

2 teaspoons olive oil

2 tablespoons minced garlic

1 teaspoon hot chili flakes

1 pound broccoli rabe or broccoli, rinsed, ends trimmed, and coarsely chopped

1 container (15 oz.) low-fat ricotta cheese

1/4 cup chopped pitted kalamata olives

Salt and pepper

Step 1

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add orzo and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return orzo to pan.

Step 2

Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chili flakes and broccoli rabe; stir 3 to 4 minutes. Add 1 cup of reserved water; simmer until greens are tender to bite, 6 to 8 minutes.

Step 3

Add broccoli rabe mixture to orzo with ricotta, olives, and remaining 1/2 cup reserved water; mix, adding salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 410Calories from Fat 17

% Daily Value *
Total Fat 7.7g12%

Saturated Fat 2.3g12%
Cholesterol 17mg6%
Sodium 172mg8%
Total Carbohydrate 65g22%

Dietary Fiber 2.1g9%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Orzo with Ricotta and Broccoli Rabe