Preheat oven to 425 degrees F.
Cut all vegetables into 1" diced pieces and mince garlic - toss the zucchni, peppers, onion, garlic with olive oil, salt & pepper - roast for 40 minutes - until browned - turning once with spatula.
While vegetables are cooking, cook the orzo in boiling water for 7-9 minutes - until al dente. Drain and transfer to large bowl. (toss with a bit of olive oil so it won't stick together while sitting if desired)
Add vegetables including juices to orzo -
Add dressing and pour on pasta and vegetables - let cool
Add Green onion, pine nuts, feta and basil - toss to mix and serve at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (292g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 94 (31%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 6.4mg||2 %|
|Sodium 971.3mg||33 %|
|Potassium 351.8mg||9 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 35.5g|
|Protein 16.3g||23 %|
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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: 307
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