Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

For a make-ahead meal, cook the orzo pasta, then toss with the rest of the ingredients in a 2 1/2-quart casserole dish. Store, covered, in the refrigerator for up to 24 hours. Bake at 375º for 30 minutes or until thoroughly heated.

Recipe by Cooking Light March 2003

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Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

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Directions

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  • Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.

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  • Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently. Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers). Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.

Nutrition Facts

429 calories; calories from fat 20%; fat 9.3g; saturated fat 4.3g; mono fat 3.3g; poly fat 0.9g; protein 17.4g; carbohydrates 67.5g; fiber 3.9g; cholesterol 15mg; iron 4.2mg; sodium 781mg; calcium 228mg.
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