Orzo with Sun-Dried Tomatoes
by cryn
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Suggest a better descriptionSource: Food Network Kitchen
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INGREDIENTS
- 1 cup Orzo
- 2 cups Baby Arugula
- 1/4 cup Chopped Sun-dried Tomatoes ; NOT Oil Packed
- 1/4 cup Parmesan-Reggino ; Grated
- 2 tablespoons Butter ; softened
- 1 teaspoon Lemon zest
INSTRUCTIONS
Cook Orzo as directed, save 1/4 cup cooking water, drain the remainder. Toss the orzo and cooking water with the Arugula, tomatoes, parmesan, butter and lemon zest. Season with salt and pepper
NOTES
Great quick salad!
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (70g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 218 | ||
| Calories from Fat: 64 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.1g | 9 % | |
| Saturated Fat 3.8g | 19 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 57.2mg | 18 % | |
| Sodium 57.2mg | 2 % | |
| Potassium 123.8mg | 3 % | |
| Total Carbohydrate 31.7g | 9 % | |
| Dietary Fiber 0.1g | 1 % | |
| Sugars, other 31.6g | ||
| Protein 6.7g | 10 % | |
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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. |
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Calories per serving: 218
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