Vegetable Orzo

This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.

Original recipe makes 4 servings

Ingredients

1 cup orzo pasta
2 tablespoons extra virgin olive oil
1/2 red onion, chopped
2 cloves garlic, minced
1 cup chopped carrot
1 small zucchini, quartered and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
1 lemon, juiced

  • PREP

    10 mins

  • COOK

    20 mins

  • READY IN

    30 mins

Directions

  1. 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.
  2. 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

Calories: 295 kcal
Carbohydrates: 48.6 g
Cholesterol: 0 mg
Fat: 8.2 g
Fiber: 5 g
Protein: 8.5 g
Sodium: 31 mg

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