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Ingredientes
- 3 Tablespoons extra-virgin olive oil
- 2 cups of cherry tomatoes, halved
- ½ cup chopped dill
- 1 teaspoon grated lemon zest
- 1 cup orzo
- 1½ (6-oz) cups crumbled feta
Direcciones
- Toss together oil, tomatoes, dill, zest, and ½ teaspoon each of salt and pepper in a large serving bowl. Let stand at least 10 minutes.
- Meanwhile cook orzo in a pasta pot of boiling salted water until al dente.
- Drain orzo and toss with tomato mixture. Add feta and toss again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 490 | |
| Calories from Fat 218 | 44% |
| Total Fat 24.74g | 31% |
| Saturated Fat 11.12g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 719mg | 30% |
| Potassium 338mg | 10% |
| Total Carbs 49.56g | 13% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.99g | 4% |
| Protein 17.4g | 28% |
