Pasta and vegetable side dish; easy and delicious!
1. Heat oil in a large saucepan over medium heat. Once the oil shimmers, stir in the green onions; cook until softened, 1 -2 minutes. Add the orzo and cook, stirring for 2 minutes.
2. Pour in the broth and increase the heat to high; once it comes to a boil, reduce the heat to medium-low, cover and cook 8 - 9 minutes, or until the orzo is tender and most of the liquid is absorbed.
3. Stir in the tomatoes and zucchini; cover and cook for 2 minutes. Remove from heat; stir in remaining ingredients.
May substitute vegetable broth for chicken broth.
240 calories, 7 g protein, 36 g carbohydrates, 8 g fat, 140 mg sodium, 8 g fiber, 4 g sugar
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Serving Size: 1 Serving (481g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 903 | ||
Calories from Fat: 582 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.7g | 86 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 287.5mg | 88 % | |
Sodium 423.1mg | 15 % | |
Potassium 962.8mg | 25 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 2.9g | ||
Protein 72.5g | 104 % | |
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: 903
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