Directions:
- Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.31 Kcal (1651 kJ) | ||
| Calories from fat | 187.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.85g | 32% | |
|---|---|---|---|
| Cholesterol | 34.98mg | 12% | |
| Sodium | 542.27mg | 23% | |
| Potassium | 601.69mg | 13% | |
| Total Carbs | 32.58g | 11% | |
| Sugars | 12.52g | 50% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 20.9g | 42% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.6mg | 9% | |
| Calcium | 53.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 97.55 Kcal (408 kJ) | ||
| Calories from fat | 46.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 32% | |
|---|---|---|---|
| Cholesterol | 8.65mg | 12% | |
| Sodium | 134.15mg | 23% | |
| Potassium | 148.85mg | 13% | |
| Total Carbs | 8.06g | 11% | |
| Sugars | 3.1g | 50% | |
| Dietary Fiber | 1.28g | 21% | |
| Protein | 5.17g | 42% | |
| Vitamin C | 4.4mg | 29% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.4mg | 9% | |
| Calcium | 13.2mg | 5% | |
* 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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