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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1/2 c. sliced celery
- 1 c. broccoli florets
- 1 c. sliced/shredded carrot
- 1 c. sliced zucchini
- 1 c. halved cherry tomatoes
- 1 tsp dry basil
- 2 tsp oregano
- 1 c. chickpeas rinsed and liquid removed
- 1 lb cooked salad shrimp
- 2 c. warm cooked orzo pasta
- 2 ounce crumbled feta cheese
Direcciones
- Serves 4.
- Serving size: 1/2 c. vegetables, 4 ounce. shrimp, 1/2 c. orzo
- Preparation Time: 15 min.
- Cooking Time: 10 min (add in 6-8 min for cooking orzo if not prepared before recipe
- 1. In a skillet over medium-high heat, heat the oil. Add in celery, broccoli, carrots, and zucchini and saute/fry for 5 min. Add in the cherry tomatoes, basil, and oregano. Lower the heat, cover, and cook for 3 min till the tomatoes begin to soften. Add in the chickpeas and saute/fry for 1 minute.
- 2. Add in the cooked shrimp and cook for 30 seconds.
- 3. Serve the vegetable and shrimp mix over the pasta and top with feta cheese.
- NOTES :This recipe is going into my "make soon" folder. However, I will use White Wave's Oriental Tofu instead of the shrimp, delete the oil, and use fatfree feta cheese. Many of the veggies can be picked up at the grocery store's salad bar.
- I thought you folks might want the recipe in it's original form. Kathleen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 4 servings | |
| Calories 718 | |
| Calories from Fat 99 | 14% |
| Total Fat 11.5g | 14% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 215mg | 9% |
| Potassium 1034mg | 30% |
| Total Carbs 125.77g | 34% |
| Dietary Fiber 14.7g | 49% |
| Sugars 12.26g | 8% |
| Protein 28.51g | 46% |
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