Directions:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
- Roast vegetables until tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.69 Kcal (719 kJ) | ||
| Calories from fat | 78.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 13% | |
|---|---|---|---|
| Cholesterol | 3.07mg | 1% | |
| Sodium | 1009.54mg | 42% | |
| Potassium | 323.7mg | 7% | |
| Total Carbs | 15.92g | 5% | |
| Sugars | 6.72g | 27% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 6.92g | 14% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 82.9mg | 461% | |
| Calcium | 89.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 58.13 Kcal (243 kJ) | ||
| Calories from fat | 26.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 13% | |
|---|---|---|---|
| Cholesterol | 1.04mg | 1% | |
| Sodium | 341.83mg | 42% | |
| Potassium | 109.6mg | 7% | |
| Total Carbs | 5.39g | 5% | |
| Sugars | 2.28g | 27% | |
| Dietary Fiber | 1.39g | 16% | |
| Protein | 2.34g | 14% | |
| Vitamin C | 3.6mg | 18% | |
| Iron | 28.1mg | 461% | |
| Calcium | 30.4mg | 9% | |
* 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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