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10Ingredients
20Minutes
390Calories
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Ingredients
US|METRIC
7 SERVINGS
- 16 oz. orzo pasta
- 1 cup frozen peas
- 1/2 lemon
- 3 Tbsp. lemon juice (fresh squeezed, about 1 medium lemon)
- 4 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh dill (chopped, packed)
- 1/2 tsp. salt
- 6 oz. Greek feta (crumbled)
- salt
- pepper
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol20mg7% |
Sodium570mg24% |
Potassium200mg6% |
Protein13g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber4g16% |
Sugars2g |
Vitamin A10% |
Vitamin C20% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
MWC 4 years ago
Have made this multiple times and it’s always a crowd favorite...and a nice change up to your usual pasta salad. It can get dry when refrigerated but just needs a little more oil/lemon juice to fix.
Cindy 5 years ago
This dish was very good. Next time i plan on doubling the peas and the sauce. The sauce was all gone by the time we ate it. Maybe next time i will keep some of the extra sauce to put on just before serving so it isn't quite so dry.
E. R. M. 7 years ago
Excellent. I'm making it again. For 1/2 pound of orzo I did increase the amount of dill and used all the juice and rind of a lemon. Instead of feta, I used Gorgonzola since that is what I had on hand.