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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 c. onions in 3/4" dice
- 1 c. orzo cooked al dente, rinsed - (abt 2 c. cooked)
- 2 c. zucchini in 3/4" dice
- 1 x red bell pepper cut 3/4" dice Kernels from 2 ears corn (abt 1 1/2 c.)
- 1 tsp lime juice
- 1/2 tsp salt Dry red pepper flakes to taste
- 3 Tbsp. thinly-sliced basil leaves
Direcciones
- Heat oil in large nonstick skillet over medium-high heat. Add in onions and cook till softened, stirring often, about 2 min. Add in orzo, stirring till warm, about 2 min. Add in zucchini, bell pepper, corn kernels, lime juice, salt and red pepper flakes. Cook, stirring often, till zucchini is tender but still slightly hard, about 2 min.
- Remove from heat. Stir in basil. Adjust seasonings. Serve warm or possibly at room temperature.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 69 | 21% |
| Total Fat 7.9g | 10% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 304mg | 13% |
| Potassium 444mg | 13% |
| Total Carbs 54.44g | 15% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.7g | 4% |
| Protein 9.46g | 15% |
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