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.Savoury Cheese Scones. Quick, Simple, & Delicious.
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.Cheese and Onion Scones
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

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