There’s something oh-so-comforting about a good pasta dish, don’t you agree? I discovered this recipe for Leek Orzo with Tomatoes and Feta on one of those rainy afternoons where the world outside just seems gloomy, and you want nothing more than a warm bowl of something delicious. It combines the fresh taste of vegetables with the creamy tang of feta and is just the right amount of cozy. Plus, orzo is like the kinder, gentler cousin of traditional pasta, making it a fun change of pace!
This dish has become a go-to for me, not only because it’s simple to whip up but it also bursts with flavor. I remember the first time I made it for a couple of friends. There I was, all flustered in the kitchen, and as soon as I plated it, they practically dove in. Let’s just say, there weren’t any leftovers! If you’re planning a cozy dinner or a delightful lunch for yourself, I promise this recipe will be a hit!
What’s in Leek Orzo with Tomatoes and Feta?
– Orzo pasta: This short, rice-shaped pasta is the star of the show! It cooks quickly and has a delightful chewy texture. I always have a box of orzo in my pantry for when the pasta cravings hit.
– Vegetable broth (or water): Using vegetable broth adds extra depth of flavor. I prefer low-sodium broth to keep the dish balanced, but if you’re in a pinch, water will do just fine!
– Olive oil: This aromatic oil is excellent for sautéing the leeks and creating a luscious base for the dish. I like using high-quality extra virgin olive oil for its rich flavor.
– Leek: Oh, how I love leeks! They bring a subtle sweetness and complexity that onions just can’t match. Make sure to wash them well, as dirt can hide in their layers.
– Cherry tomatoes: These juicy little gems add freshness and a pop of color to the dish. When halved and cooked, they become oh-so-sweet!
– Kalamata olives: Their rich, briny flavor balances the sweetness of the tomatoes beautifully. Don’t skip these—they’re a key ingredient!
– Dried oregano: This herb adds a Mediterranean flair. If you have fresh oregano, feel free to use that instead; just double the amount!
– Red pepper flakes: If you’re looking to spice things up a bit, these add a nice kick! But don’t worry, you can leave them out if your palate prefers a milder flavor.
– Feta cheese: Crumbled feta brings a creamy, tangy element that ties all the flavors together. Don’t forget to sprinkle some on top—it’s pretty too!
– Fresh parsley: A sprinkle of parsley brightens the dish and adds a fresh note. Plus, it makes everything look a little more gourmet!
– Salt and pepper: Always seasoning to taste is key in any dish!
Is Leek Orzo with Tomatoes and Feta Good for You?
You bet it is! This dish serves up a medley of health benefits along with comfort and flavor.
Orzo: This pasta is made from semolina, which gives you energy and is lower in fat compared to many other types of pasta. Plus, the whole-grain variety packs an extra fiber punch!
Leeks: Rich in vitamins K and C, leeks boost your immune system while acting as a natural anti-inflammatory. They also add great flavor without the calories!
Cherry tomatoes: These are loaded with antioxidants, notably lycopene, which is known to be heart-healthy.
Kalamata olives: They provide healthy fats and antioxidants. Just remember to enjoy them in moderation due to their sodium content!
Feta cheese: Feta is lower in fat compared to some other cheeses, and it contains protein and calcium.
All in all, this dish offers a colorful plateful of nutrients wrapped up in deliciousness! Just keep an eye on the salt from the olives and feta to balance things out.
Ingredients
– 1 cup orzo pasta
– 2 cups vegetable broth (or water)
– 2 tablespoons olive oil
– 1 large leek, cleaned and sliced (white and light green parts only)
– 2 cups cherry tomatoes (halved)
– 1 cup kalamata olives, pitted and sliced
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes (optional, for heat)
– 1/2 cup feta cheese, crumbled
– 1/4 cup fresh parsley, chopped
– Salt and pepper to taste
This recipe serves about 4 people, perfect for a small gathering or a weeknight meal prepped for leftovers!
How to Make Leek Orzo with Tomatoes and Feta?
1. In a medium pot, bring the vegetable broth (or water) to a boil. Add the orzo and cook according to the package instructions until al dente. Once done, drain the orzo and set it aside.
2. While the orzo is cooking, heat the olive oil in a large skillet over medium heat. Toss in the sliced leeks and sauté them until they become soft and translucent, about 5-7 minutes. Your kitchen should smell delightful by now!
3. Next, add the halved cherry tomatoes to the skillet with the leeks. Cook for an additional 5 minutes until the tomatoes begin to soften and release their juices.
4. Now it’s time for our hero, the orzo! Stir it into the skillet along with the kalamata olives, dried oregano, and red pepper flakes (if you’re feeling spicy). Mix everything well and season with salt and pepper to taste.
5. Remove the skillet from heat and gently fold in the crumbled feta cheese and chopped parsley. Oh my, doesn’t this look gorgeous?
6. Serve your leek orzo warm, and feel free to garnish with extra feta and parsley if desired. Grab a fork, dig in, and enjoy every flavorful bite!
Serve It Up in Style!
You can serve this dish solo or alongside a leafy green salad for a refreshing contrast. It also pairs wonderfully with grilled chicken or fish for a heartier meal. Not feeling fancy? Leftovers make for a scrumptious lunch the next day!
I truly hope you give this recipe a try. It’s a delightful dish that brings serious comfort and warmth to any table. Whenever I whip it up, I can’t help but think of gathering with friends and family to share a meal. If you do make it, I’d love to hear how it turns out or any creative twists you add! Happy cooking!
