Ingredients
4
4 servings
- •¾ cup orzo pasta
- •1 ½ tablespoons extra-virgin olive oil
- •1 (8 ounce) package sliced fresh mushrooms
- •¼ teaspoon onion powder
- •salt and pepper to taste
- •1 ½ tablespoons melted butter
- •½ cup frozen corn kernels, thawed
- •½ cup frozen green peas, thawed
- •2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 266
- Carbohydrate: 37g
- Fat: 10g
- Fiber: 3g
- Protein: 9g
- Sugar: 4g
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