Directions:
- Cook orzo in a 4-5 quart pot of boiling salted water until al dente.
- Reserve 1/2 cup of cooking water.
- While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides.
- Then sauté shallot, stirring until golden, about 5 minutes.
- Add zucchini, yellow squash, salt, and pepper and sauté; stirring occasionally until vegetables are just tender, about 5 minutes.
- Remove from heat and stir in nuts, parsley, basil and zest.
- Add cooked orzo to skillet and stir gently.
- If mixture seems dry, moisten with some reserved pasta water.
- Season with salt & pepper.
- Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.65 Kcal (874 kJ) | ||
| Calories from fat | 164.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.32g | 28% | |
|---|---|---|---|
| Cholesterol | 13.22mg | 4% | |
| Sodium | 320.04mg | 13% | |
| Potassium | 200.97mg | 4% | |
| Total Carbs | 9.93g | 3% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 3.59g | 7% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 243.55 Kcal (1020 kJ) | ||
| Calories from fat | 192.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.39g | 28% | |
|---|---|---|---|
| Cholesterol | 15.43mg | 4% | |
| Sodium | 373.57mg | 13% | |
| Potassium | 234.59mg | 4% | |
| Total Carbs | 11.59g | 3% | |
| Sugars | 3.24g | 11% | |
| Dietary Fiber | 2.61g | 9% | |
| Protein | 4.19g | 7% | |
| Vitamin C | 9.8mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 35.2mg | 3% | |
* 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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