Creamy Courgette, Mint and Feta Orzo
Ingredients
- 350 g orzo
- 3 courgettes
- 200 g feta cheese, crumbled
- 100 ml double cream
- 2 garlic cloves
- 15 g fresh mint
- 2 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 648 kcal
- Protein
- 20.3 g
- Carbohydrate
- 69.3 g
- of which sugars
- 8.7 g
- Fat
- 31.2 g
- of which saturates
- 16.2 g
- Fibre
- 5.8 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the orzo in a large pan of salted boiling water according to packet instructions. Reserve a mugful of pasta water then drain.
- 2
Grate the courgettes coarsely. Heat the olive oil in a large frying pan over a medium-high heat and cook the grated courgette with the crushed garlic for 6–8 minutes, stirring, until golden and any moisture has evaporated.
- 3
Reduce the heat and stir in the double cream and three-quarters of the feta. Stir until the feta melts into the sauce.
- 4
Add the drained orzo and toss well, adding pasta water to achieve a creamy consistency. Season with black pepper and lemon juice.
- 5
Stir through the fresh mint leaves. Serve topped with the remaining crumbled feta and a drizzle of olive oil.
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