Try this Orzo with Roasted Vegetables recipe, or contribute your own.
Suggest a better descriptionSource: Camela Jacobs
Preheat the Oven to 425 degrees
Toss the eggplant, bell peppers, onion, garlic with olive oil, salt and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta cheese and basil.
Check the seasonings and serve at room temperature.
** I normally put the feta, basil, scallions and pine nuts on the side so everyone can dress the way they like it and left overs are easier to reheat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1817g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2623 | ||
Calories from Fat: 1466 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 162.9g | 217 % | |
Saturated Fat 62.5g | 312 % | |
Monounsaturated Fat 70.6g | ||
Polyunsanturated Fat 19.2g | ||
Cholesterol 468.3mg | 144 % | |
Sodium 6512.4mg | 225 % | |
Potassium 3302mg | 87 % | |
Total Carbohydrate 214.7g | 63 % | |
Dietary Fiber 28.7g | 115 % | |
Sugars, other 186g | ||
Protein 91g | 130 % | |
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: 2623
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