Orzo with rabe tomatoes and feta

Quick Summary: A vibrant Mediterranean-inspired pasta dish featuring bitter broccoli rabe, sweet cherry tomatoes, and salty feta cheese tossed with orzo.
Source: Traditional

>> servings: 2
Bring a #large pot{} of salted water to a boil. Add @orzo{1%lb} and cook according to package directions, usually for ~{8-10%minutes}. Before draining, reserve about a cup of the pasta water. Drain the orzo in a #colander{} and set aside.
 
While the orzo cooks, prepare the vegetables. Trim the tough ends from the @broccoli rabe{1%bunch} and chop it into 2-inch pieces. Mince the @garlic{4%cloves}. Halve the @cherry tomatoes{1%pint}.
 
Heat @olive oil{3%tbsp} in a #large skillet{} over medium heat. Add the minced garlic and @red pepper flakes{1/4%tsp} and cook until fragrant, about ~{30%seconds}.
 
Add the chopped broccoli rabe to the skillet along with a splash of water. Cover and cook until the rabe is tender-crisp, about ~{5%minutes}.
 
Add the halved cherry tomatoes to the skillet and cook until they begin to soften and burst, about ~{3-4%minutes}.
 
Add the cooked orzo to the skillet with the vegetables. Squeeze the juice from one @lemon{1} over the pasta.
 
Crumble in the @feta cheese{1/2%cup} and add a splash of the reserved pasta water. Stir everything together until a light sauce forms and coats the orzo.
 
Season with @salt{to taste} and @black pepper{to taste}. Serve immediately.