Savory Mediterranean Orzo

• 4 cups reduced-sodium chicken broth
• 1 package (16 ounces) orzo pasta
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 cups (8 ounces) crumbled feta cheese, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 jar (7-1/2 ounces) roasted sweet red peppers, drained and chopped
• 1 small yellow summer squash, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. 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.
2. 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.
3. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through.

chicken broth, orzo pasta, onion, olive oil, garlic, feta cheese, spinach, sweet red peppers, summer, salt, pepper

Taken from www.tasteofhome.com/recipes/savory-mediterranean-orzo/ (may not work)