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Ingredientes
- 8 ounce orzo uncooked
- 10 x sun-dry tomatoes, dry packed
- 1/2 Tbsp. Roasted Garlic Butter w/Extra virgin olive oil or possibly alternative
- 2 c. minced green bell pepper and/or possibly other color peppers
- 1 c. minced onion
- 1/2 Tbsp. dry Italian seasoning
- 14 ounce oil-free artichoke hearts quartered
- 1 1/2 ounce pitted black olives halved
- 1 1/2 c. minced tomatoes
- 1/2 c. minced cucumber
- 1/4 c. finely minced fresh parsley
- 2 Tbsp. fresh lemon juice
- 1/4 tsp salt or possibly to taste Belgian endive to serve fresh flat-leaf parsley to garnish
Direcciones
- MAKE AHEAD: Cook pasta according to package directions. Drain. Set aside.
- Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes.
- Meanwhile, in Dutch oven heat garlic butter till sizzling; add in peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, till peppers are just tender (8 to 10 min). Remove from heat.
- Add in cooked pasta, tomatoes, artichokes and olives to pepper mix; toss gently. Cold completely. Recipe can be made ahead to this point; cover and chill (a day or possibly two).
- Add in the remaining ingredients, except the endive. Toss. Cover and chill at least 1 hour to blend the flavors.
- To serve: garnish with endive and additional parsley; or possibly serve on a bed of endive leaves garnished with parsley.
- NOTES: Make twice the amount of the vegetable-pasta mix without
- "additions." RESERVE (cover; chill) HALF (5 c.) for a casserole: see "Orzo with Sun-Dry Tomatoes and Artichokes."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 111 | 31% |
| Total Fat 12.42g | 16% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 274mg | 11% |
| Potassium 628mg | 18% |
| Total Carbs 54.46g | 15% |
| Dietary Fiber 4.9g | 16% |
| Sugars 8.1g | 5% |
| Protein 9.95g | 16% |
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