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Correo Electrónico
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Ingredientes
- 1 cup Italian pearled farro, rinsed
- 4 cups water
- 1 red bell pepper, stem, seeds, and veins removed, left in large pieces
- 1 large zucchini, cut into ½-inch wedges
- 1 large yellow summer squash, cut into ½-inch wedges
- 1 medium red onion, cut crosswise into ½-inch thick rings
- 5 tablespoons extra virgin olive oil, divided
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 packed cup of roughly torn fresh basil
- ½ cup grated parmesan cheese
- 1 large garlic clove, minced
- Juice from 1 lemon
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2109g | |
| Calories 1102 | |
| Calories from Fat 738 | 67% |
| Total Fat 83.66g | 105% |
| Saturated Fat 18.31g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 865mg | 36% |
| Potassium 2278mg | 65% |
| Total Carbs 67.19g | 18% |
| Dietary Fiber 10.6g | 35% |
| Sugars 49.9g | 33% |
| Protein 29.97g | 48% |
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