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Ingredients
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1 cup orzo
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4 teaspoons olive oil, divided
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2 zucchinis, quartered lengthwise and thinly sliced
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coarse salt and ground black pepper to taste
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½ cup torn fresh basil
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1 tablespoon white wine vinegar, or to taste
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1 clove garlic, chopped
Directions
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Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.
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Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.
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Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.
Nutrition Facts (per serving)
| 236 | Calories |
| 6g | Fat |
| 40g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 236 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 1g | 5% |
| Sodium 9mg | 0% |
| Total Carbohydrate 40g | 14% |
| Dietary Fiber 2g | 8% |
| Total Sugars 3g | |
| Protein 8g | 15% |
| Vitamin C 11mg | 13% |
| Calcium 29mg | 2% |
| Iron 2mg | 11% |
| Potassium 245mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
