144 Cals 5.5 Protein 17.5 Carbs 5.5 Fats
PREP TIME:
5 mins
COOK TIME:
15 mins
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Dinner, Side Dish
CUISINE:Italian
Orzo with Zucchini and Tomato is a quick and easy side dish that goes great with chicken, pork chops, or double the portion and enjoy it as a main dish.
INGREDIENTS
5 oz uncooked orzo pasta
1/2 large zucchini, 1/4-inch dice (5 ounces total)
1 small plum or Campari tomato, diced
2 cloves garlic, smashed and finely chopped
1 tablespoon extra virgin olive oil
kosher salt and fresh pepper to taste
1/4 cup fresh grated Parmesan or Pecorino
INSTRUCTIONS
Cook pasta in large pot of salted water as directed for al dente.
Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot.
Saute garlic 1 minute, until fragrant, add the zucchini and tomatoes, season with salt and pepper and mix well. Cook until tender, 3 to 4 minutes.
Add the cooked orzo and stir to combine all. Add some of the reserved liquid as needed so pasta isn”t dry.
Add freshly grated cheese and stir.
Serving: 3/4 cup, Calories: 144kcal, Carbohydrates: 17.5g, Protein: 5.5g, Fat: 5.5g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 119mg, Fiber: 1.5g, Sugar: 1.5gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6
Health & Nutrition
