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Ingredients
US|METRIC
8 SERVINGS
- 1 cup flat leaf parsley (packed)
- 1 cup cilantro (packed)
- 1 cup fresh mint (packed)
- 2 Tbsp. fresh dill
- 4 cloves garlic (chopped)
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1 lb. orzo
- 3 Tbsp. olive oil (divided)
- 2 zucchini (medium, cut into quarter inch thick "coins")
- 2 yellow summer squash (cut the same way as the zucchini)
- 1 Vidalia onion (large, peeled, halved and thinly sliced)
- 2 red chili peppers (seeded and finely chopped)
- 1/2 cup pistachios (toasted)
- 8 oz. ricotta salata (cut into small cubes, or use feta)
- freshly ground pepper
- salt
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium280mg12% |
| Potassium530mg15% |
| Protein14g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium10% |
| Iron20% |
* 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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