4 servings (1 serving = 1 ½ cup portion)
Prep time: 30 mints
Ingredients
¼ cup fresh, diced yellow peppers
¼ box or ¾ cup orzo pasta
1 tsp. lemon zest
¼ cup fresh, diced green peppers
2 cups medium-cubed, fresh zucchini
¼ cup fresh, diced red peppers
2 tbsp. chopped fresh rosemary
3 tbsp. fresh lemon juice
½ tsp. dried oregano
½ cup fresh, diced
Vidalia or red onion
¼ cup and 2 tbsp. olive oil
½ tsp. black pepper
3 tbsp. Parmesan cheese, grated
½ tsp. red pepper flakes
Directions
Cook the orzo pasta, drain, and let sit according to the package instructions. (Not to rinse.)
On moderate heat, sauté the onions, zucchini, and peppers with 2 tbsp. of oil in a large mixing pan until translucent. In a big bowl, add the lemon juice, lemon zest, half a cup of olive oil, rosemary, cheese, and oregano, pepper, and red pepper flakes.
In a big bowl, add the orzo pasta and sautéed vegetables and fold gently till it’s mixed.
Serve
Nutrition per Serving
Calories; 330 kcal,
Protein; 6 g,
Sodium; 79 mg.
Phosphorus; 134 mg,
Dietary Fiber; 5 g,
Potassium; 376 mg.
