Usuba
Orzo Pasta with Tomatoes and Feta
A light vegetable dish with orzo pasta, sweet bell pepper, tomatoes, and olives. The pasta is stewed in vegetable broth with aromatic herbs, then topped with sour cream cheese. Perfect for lunch or dinner.
- Total
- 30 min
- Standard serving
- 463.1 g
Ingredients
Total 17- Green bell pepper
37.5 g≈ 1/4 pcs - Fresh yellow pepper
37.5 g≈ 1/4 pcs - Onion
37.5 g≈ 1/4 pcs - Garlic
0.75 g≈ 1/4 clove - Vegetable Broth
100 ml≈ 6.5 tbsp - Olive oil
7.5 ml≈ 1.5 tsp - Oregano
0.375 g≈ 1/2 tsp - Rosemary
0.5 g≈ 2/3 tsp - Paprikaмолотый
1.125 g≈ 1/4 tsp - Olives
18.75 g≈ 4.5 pcs - Chopped tomatoesконсервированный
100 g≈ 3.5 slice - Lemon juice
7.5 ml≈ 1.5 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Parsley
12.5 g≈ 4 sprig - Orzo pasta
75 g≈ 7 tbsp - Serbian white cheese
25 g≈ 3/4 slice
Instructions
- 1
Step 1
Wash the peppers, cut them in half and remove the seeds. Cut each half into quarters, then slice crosswise into thin strips.
Peel the onion and chop finely. Peel the garlic and press through a garlic press.
Heat the vegetable broth in a saucepan.
- 2
Step 2
Heat olive oil in a wide pan over medium heat. Lightly fry the onion and garlic.
Add orzo pasta and bell pepper strips, simmer for 5 minutes.
Pour in the hot broth and bring to a boil.
Wash the oregano and rosemary, chop finely. Season the pasta with oregano, rosemary, and ground paprika.
Cover with a lid and simmer over low heat for 10 minutes.
- 3
Step 3
Pit the olives and mix them with canned tomatoes.
Add the mixture to the pasta. Generously season with lemon juice, salt, and black pepper.
Cover with a lid and let it sit on the turned-off stove for 10 minutes.
Wash the parsley, separate the leaves and chop finely. Mix part of the parsley into the dish and sprinkle the rest on top.
- 4
Step 4
Sprinkle with feta cheese before serving.
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