Another recipe discovered while watching the Food Network on a Saturday morning, this one from 5 Ingredient Fix with Claire Robinson. The premise of the show is that each recipe is quick and easy, with five ingredients (plus salt and pepper). I upgraded by adding onion and garlic, then served this tasty side dish with some chicken.

Orzo w/ Zucchini & Feta
adapted from the Food Network

1 cup dried orzo
1 small onion, diced
2 garlic cloves, minced
2 tbsp olive oil
Salt and pepper, to taste
2 medium to large zucchini, quartered lengthwise and sliced
4 oz feta cheese, crumbled
1/2 cup fresh mint leaves, chopped

Bring a pot of water to a boil. Add 1 teaspon of salt and dried orzo. Cook 8 minutes, orzo will be slightly undercooked, and reserve 1 cup pasta water. Drain and set aside.

Meanwhile, heat olive oil in large skillet. Saute onion and garlic 3-5 minutes until soft. Add zucchini and saute 3-5 minutes until slightly soft. Season to taste with salt and pepper. Add cooked orzo and reserved pasta water. Bring to a boil, tossing to mix. Add half of the feta and stir until melted into a sauce. Stir in most of the mint, reserving some for garnish.

Season with additional salt and pepper if desired. Remove from heat and top with remaining feta and mint.

Here is a great dish to serve on weeknights when you want something quick, tasty, and satisfying. Use any small shaped pasta, such as rotini or penne, and toss with browned sausage, cubed eggplant, and a few pantry staples to make a great all-in-one meal. Basil adds some freshness and feta cheese gives the dish a touch of tang.

Pasta w/ Sausage, Eggplant & Feta
adapted from Cooking Light

1 large eggplant (about 1 lb), peeled and cubed
1/2 lb bulk sweet Italian sausage
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried oregano
1/4 tsp black pepper
1 can (14.5 oz) diced tomatoes, do not drain
8 to 10 oz (about half a box) small shaped pasta, such as rotini
1/4 cup chopped fresh basil
1/2 cup (2 oz) crumbled feta cheese

Cook pasta in salted water according to package directions. Drain and keep warm.

Meanwhile, brown sausage in a large nonstick skillet over medium-high heat, breaking into pieces with a wooden spoon. Add eggplant and garlic, cook until eggplant is tender, about 5 minutes. Reduce heat to medium and add tomato paste, oregano, pepper, and diced tomatoes. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in basil.

Toss eggplant mixture with cooked pasta in a large bowl and top with feta. Serve immediately.