Directions:
- Heat oil in medium skillet and sauté shallots, garlic, carrot and red pepper.
- Add squashes and cook until just tender.
- Turn the heat to high and add stock, tomato sauce, salt and pepper.
- When the sauce comes to simmer turn the heat down to low and stir well.
- Add the cooked orzo and half and half and stir until all of the sauce is absorbed.
- Remove from heat and add parmesan cheese.
- Serve with French bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.62 Kcal (827 kJ) | ||
| Calories from fat | 73.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.14g | 13% | |
|---|---|---|---|
| Cholesterol | 11.24mg | 4% | |
| Sodium | 1342.39mg | 56% | |
| Potassium | 412.63mg | 9% | |
| Total Carbs | 24.42g | 8% | |
| Sugars | 9.98g | 40% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 8.32g | 17% | |
| Vitamin C | 28.7mg | 48% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 9.5mg | 53% | |
| Calcium | 190.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 95 Kcal (398 kJ) | ||
| Calories from fat | 35.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 13% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 4% | |
| Sodium | 645.29mg | 56% | |
| Potassium | 198.35mg | 9% | |
| Total Carbs | 11.74g | 8% | |
| Sugars | 4.8g | 40% | |
| Dietary Fiber | 1.73g | 14% | |
| Protein | 4g | 17% | |
| Vitamin C | 13.8mg | 48% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 4.6mg | 53% | |
| Calcium | 91.6mg | 19% | |
* 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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