Directions:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan.
- Heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.18 Kcal (796 kJ) | ||
| Calories from fat | 108.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.11g | 19% | |
|---|---|---|---|
| Cholesterol | 4.25mg | 1% | |
| Sodium | 67.84mg | 3% | |
| Potassium | 198.15mg | 4% | |
| Total Carbs | 18.57g | 6% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 3.67g | 7% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 28.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 93.66 Kcal (392 kJ) | ||
| Calories from fat | 53.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 19% | |
|---|---|---|---|
| Cholesterol | 2.09mg | 1% | |
| Sodium | 33.41mg | 3% | |
| Potassium | 97.59mg | 4% | |
| Total Carbs | 9.15g | 6% | |
| Sugars | 3.43g | 28% | |
| Dietary Fiber | 1.03g | 8% | |
| Protein | 1.81g | 7% | |
| Vitamin C | 5.2mg | 18% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.9mg | 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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