Ingredients
4 cups reduced-sodium chicken broth1 package (16 ounces) orzo pasta1 medium onion, finely chopped2 tablespoons olive oil4 garlic cloves, minced2 cups (8 ounces) crumbled feta cheese, divided1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 jar (7-1/2 ounces) roasted sweet red peppers, drained and chopped1 small yellow summer squash, finely chopped1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a large saucepan, bring broth to a boil. Stir in orzo; cook over medium heat for 6-8 minutes or until tender. Remove from the heat.
In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir into orzo mixture. Stir in 1 cup cheese, spinach, red peppers, squash, salt and pepper.
Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
