MEDITERRANEAN ORZO PASTA
2 tbsp vegetable or olive oil
75 g frozen chopped onions
700 g bottle tomato and herb pasta sauce
500 ml water
1/2 tsp dried oregano
100 g orzo
200 g char-grilled marinated aubergine, chopped
150 g char-grilled marinated red pepper, sliced
125 g frozen broad beans, thawed, peeled
75 g pitted kalamata olives
120 g feta cheese, finely chopped
2 tbsp fresh chopped flat-leaf parsley
2 tsp finely grated lemon zest
Heat the oil in a large heavy-based pan over moderate heat. Add the onion and cook and stir for 2-4 mins or until soft. Add the pasta sauce, water and oregano then bring to the boil.
Stir in the orzo and reduce the heat. Simmer, uncovered, for 6 mins. Stir in the aubergine and pepper and simmer for a further 6-7 mins or until pasta is tender. Remove from heat.
Stir in the broad beans and olives. Spoon into a shallow serving bowl. Serve topped with the feta, parsley and lemon zest.
Posted: Amanda Conradie
