Ingredients
4
4 servings
- •1 cup orzo pasta
- •2 tablespoons extra virgin olive oil
- •½ red onion, chopped
- •2 cloves garlic, minced
- •1 cup chopped carrot
- •1 small zucchini, quartered and sliced
- •2 tablespoons balsamic vinegar
- •salt and pepper to taste
- •1 lemon, juiced
Instructions
- Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
Nutritional Facts
Per 4 servings
- Calories: 295
- Carbohydrate: 49g
- Fat: 8g
- Fiber: 5g
- Protein: 9g
- Sugar: 5g
Related Recipes
Roasted Vegetable Orzo
Vegetarian Lime Orzo
Orzo with Tomatoes, Basil, and Gorgonzola
Spring Orzo Risotto
Mushroom Orzo
Lemon Orzo Primavera
Orzo with Chicken and Artichokes
Orzo with Mushrooms and Walnuts
Pesto Orzo with Roasted Zucchini
Orzo and Wild Rice Salad
Orzo with Feta, Cucumber and Tomato
