Directions:
- Bring a large saucepan of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain in a colander and set aside.
- While pasta is cooking, melt 1 Tbsp. butter in a large skillet over medium heat. Add diced pancetta and cook, stirring, until crisp, about 6 minutes. Transfer with a slotted spoon to paper towels. Add squash and zucchini to pan and cook over medium-high heat, stirring occasionally, until golden and just tender, about 4 minutes.
- Add cooked orzo, tomatoes, arugula, salt and remaining 1 Tbsp. butter to pan with zucchini; stir gently until arugula becomes wilted. Stir in chopped fresh parsley. If desired, serve with finely grated Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 644.87 Kcal (2700 kJ) | ||
| Calories from fat | 345.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.34g | 59% | |
|---|---|---|---|
| Cholesterol | 50.1mg | 17% | |
| Sodium | 1167.45mg | 49% | |
| Potassium | 355.82mg | 8% | |
| Total Carbs | 60.2g | 20% | |
| Sugars | 11.25g | 45% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 18.86g | 38% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.8mg | 4% | |
| Calcium | 107.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 113.43 Kcal (475 kJ) | ||
| Calories from fat | 60.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 59% | |
|---|---|---|---|
| Cholesterol | 8.81mg | 17% | |
| Sodium | 205.35mg | 49% | |
| Potassium | 62.59mg | 8% | |
| Total Carbs | 10.59g | 20% | |
| Sugars | 1.98g | 45% | |
| Dietary Fiber | 0.97g | 22% | |
| Protein | 3.32g | 38% | |
| Vitamin C | 1.3mg | 12% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.1mg | 4% | |
| Calcium | 18.9mg | 11% | |
* 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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