Orzo with Spring Greens and Rosemary
Prep: 1 minute; Cook: 10 minutes
Yield: 4 servings (serving size: about 2/3 cup)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 171
- Calories from fat: 32%
- Fat: 6g
- Saturated fat: 0.6g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.5g
- Protein: 4.6g
- Carbohydrate: 24.7g
- Fiber: 1.5g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 149mg
- Calcium: 9mg
Ingredients
- 3/4 cup uncooked orzo (rice-shaped pasta)
- 1 cup spring greens mix, coarsely chopped
- 4 teaspoons pine nuts, toasted
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon salt
Preparation
- 1. Cook orzo according to package directions, omitting salt and fat. Drain pasta; place in a medium bowl.
- 2. Add greens mix and remaining ingredients, tossing well.
Orzo with Spring Greens and Rosemary Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Orzo with Pesto and Peas
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