Orzo with vegetables
Toss the eggplant, bell peppers, onion, & garlic with the olive oil, salt & pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7-9 minutes, until tender. Drain & transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid & seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt & pepper and pour on the pasta & vegetables.
Let cool to room temperature, then add the scallions, pignolis, feta & basil. Serve at room temp.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 8 | ||
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Calories: 398 | ||
Calories from Fat: 251 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 57.8mg | 18 % | |
Sodium 1210.4mg | 42 % | |
Potassium 406.3mg | 11 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 24.7g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 398
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