Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
454
Calories
12g
Protein
40g
Fat
17g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Radicchio | not in our table | 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
- 1/2 cup pine nuts
- 1 pound orzo
- 1/4 cup fresh lemon juice, or to taste
- 1/2 cup extra-virgin olive oil
- 1 garlic clove, finely minced
- 1 (12 ounce) jar marinated roasted bell peppers, drained and chopped
- 1/2 pounds mozzarella, preferably fresh, cut into 1/2-inch pieces
- 4 cups chopped baby arugula leaves (2 1/2 ounces)
- 2 cups chopped radicchio (2 1/2 ounces)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes