Photo: Eaters Collective
Vegetable Orzo
9 ingredients
10 min + 20 min
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
449
Calories
11g
Protein
15g
Fat
69g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons extra virgin olive oil
- 1/2 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes