Vegetable Orzo

3.8
(42)
32 Reviews
5 Photos

This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.

Submitted by AMULHERN
Published on June 8, 2018
5
5
5
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Nutrition Facts (per serving)

295 Calories
8g Fat
49g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 295
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 6%
Sodium 31mg 1%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 9g 17%
Vitamin C 29mg 33%
Calcium 49mg 4%
Iron 2mg 12%
Potassium 311mg 7%

* 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.

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