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Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
EPICURIOUS11Ingredients
55Minutes
300Calories
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Ingredients
US|METRIC
6 SERVINGS
- 8 oz. orzo (about 1 1/3 cups)
- 6 1/2 Tbsp. extra virgin olive oil (divided)
- 4 Tbsp. red wine vinegar (divided)
- 2 medium zucchini (or summer squash, about 9 ounces total, cut lengthwise into 1/4-inch-thick slices)
- 1 yellow bell pepper (or red, quartered)
- 3 Tbsp. pesto (purchased)
- 2 Tbsp. fresh lime juice
- 1 lb. uncooked large shrimp (peeled, deveined)
- 2 Heirloom tomatoes (8 to 10 ounces total, cored, cut into 1/2-inch cubes, about 2 cups)
- 1/2 cup fresh basil leaves (thinly sliced, plus sprigs for garnish)
- 8 oz. fresh mozzarella cheese (ball, cut into 1/2-inch cubes)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium10mg0% |
| Potassium410mg12% |
| Protein6g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C90% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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