Directions:
- Cook orzo with salt according to packet instructions.
- Heat the oil in a large frying pan.
- Sauté red pepper and carrot on a low heat for 10 minutes until softened.
- Increase heat to medium and add green onions and garlic and sauté for 2 to 3 minutes.
- Add the squash, zucchini and tomato and cook for a couple of minutes more.
- Add the tomato sauce and stock.
- When the sauce comes to a simmer, turn heat to low and stir.
- Stir in the drained orzo.
- Stir in the cream.
- Stir in parmesan cheese.
- Remove from heat.
- Add salt and pepper to taste.
- Can be served immediately, or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.38 Kcal (923 kJ) | ||
| Calories from fat | 103.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.45g | 18% | |
|---|---|---|---|
| Cholesterol | 14.86mg | 5% | |
| Sodium | 1945.48mg | 81% | |
| Potassium | 350.9mg | 7% | |
| Total Carbs | 21.44g | 7% | |
| Sugars | 8.84g | 35% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 8.47g | 17% | |
| Vitamin C | 37.9mg | 63% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 13.3mg | 74% | |
| Calcium | 164.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 94.35 Kcal (395 kJ) | ||
| Calories from fat | 44.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 18% | |
|---|---|---|---|
| Cholesterol | 6.36mg | 5% | |
| Sodium | 832.91mg | 81% | |
| Potassium | 150.23mg | 7% | |
| Total Carbs | 9.18g | 7% | |
| Sugars | 3.78g | 35% | |
| Dietary Fiber | 1.06g | 10% | |
| Protein | 3.63g | 17% | |
| Vitamin C | 16.2mg | 63% | |
| Vitamin A | 0.4mg | 30% | |
| Iron | 5.7mg | 74% | |
| Calcium | 70.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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