Directions:
- Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.75 Kcal (686 kJ) | ||
| Calories from fat | 98.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 17% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 1% | |
| Sodium | 65.47mg | 3% | |
| Potassium | 203.28mg | 4% | |
| Total Carbs | 14.78g | 5% | |
| Sugars | 4.98g | 20% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 2.55g | 5% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 22.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 117.76 Kcal (493 kJ) | ||
| Calories from fat | 70.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 17% | |
|---|---|---|---|
| Cholesterol | 2.13mg | 1% | |
| Sodium | 47.08mg | 3% | |
| Potassium | 146.19mg | 4% | |
| Total Carbs | 10.63g | 5% | |
| Sugars | 3.58g | 20% | |
| Dietary Fiber | 1.67g | 9% | |
| Protein | 1.83g | 5% | |
| Vitamin C | 8.6mg | 20% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.2mg | 2% | |
| Calcium | 16.5mg | 2% | |
* 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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