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Pea, Zucchini and Pesto Orzo (Risoni)
RECIPETIN EATS17Ingredients
25Minutes
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2/3 cup risoni
- 1 Tbsp. olive oil
- 2 1/2 Tbsp. basil pesto (preferably homemade, see notes for recipe)
- 1 small onion (brown, yellow or white, diced)
- 1 garlic clove (crushed)
- 3 cups zucchini (diced)
- 1 cup frozen peas (preferably defrosted)
- 1/4 tsp. salt
- black pepper (unchecked▢)
- Parmesan cheese (unchecked▢, freshly grated)
- 2 cups fresh basil leaves (packed)
- 1 garlic clove
- 1/4 cup pine nuts (preferably toasted, or cashews, Brazil nuts, walnuts or almonds)
- 2/3 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese (or Pecorino)
- 1/4 tsp. salt (and pepper, plus more to taste)
- 1 Tbsp. lemon juice (to taste)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium590mg25% |
| Potassium470mg13% |
| Protein11g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A45% |
| Vitamin C50% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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