Directions:
- Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
- Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
- Add broth, lemon zest and thyme and bring to a boil.
- Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.92 Kcal (883 kJ) | ||
| Calories from fat | 99.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.07g | 17% | |
|---|---|---|---|
| Cholesterol | 9.45mg | 3% | |
| Sodium | 668.59mg | 28% | |
| Potassium | 336.66mg | 7% | |
| Total Carbs | 23.34g | 8% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 6.79g | 14% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.4mg | 8% | |
| Calcium | 102.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 96.67 Kcal (405 kJ) | ||
| Calories from fat | 45.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 17% | |
|---|---|---|---|
| Cholesterol | 4.33mg | 3% | |
| Sodium | 306.45mg | 28% | |
| Potassium | 154.31mg | 7% | |
| Total Carbs | 10.7g | 8% | |
| Sugars | 2.39g | 21% | |
| Dietary Fiber | 1.41g | 12% | |
| Protein | 3.11g | 14% | |
| Vitamin C | 6.4mg | 23% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.6mg | 8% | |
| Calcium | 47.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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