Try this Orzo Veggies recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Cut vegetables (except tomatoes) into bite size pieces. Place the first five ingredients (asparagus through zucchini) into a 9x13 baking dish.Add 2 tablespoons EVOO, garlic and Italian seasoning and toss well. Roast 30 minutes until vegetables are tender.
Heat 2 tablespoons EVOO to a large sauce pan. Add orzo and saute until brown. Add the chicken broth and simmer until liquid is absorbed. Add to roasted vegetables. Top with the pine nuts and cheese. Cover with foil and bake 30 minutes. Serve hot or room temperature.
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Serving Size: 1 Recipe (1854g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 2427 | ||
Calories from Fat: 1466 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 162.9g | 217 % | |
Saturated Fat 31.2g | 156 % | |
Monounsaturated Fat 66.9g | ||
Polyunsanturated Fat 47.9g | ||
Cholesterol 268mg | 82 % | |
Sodium 2078.7mg | 72 % | |
Potassium 3591.8mg | 95 % | |
Total Carbohydrate 187.6g | 55 % | |
Dietary Fiber 22.4g | 90 % | |
Sugars, other 165.3g | ||
Protein 77.9g | 111 % | |
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: 2427
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