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Thursday, August 20, 2009

Recipe of the Month

This is one of our favorites! It's easy, healthy and delicious! It's one of our staples from cooking light. You could add chicken if you need meat to complete your meal. But we love it just as it is.


Orzo with Zucchini, Tomatoes and Goat Cheese



For a make-ahead meal, cook the orzo, 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 375ยบ for 30 minutes or until thoroughly heated.

Yield

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

Ingredients

  • 1 (16-ounce) package orzo (rice-shaped pasta)
  • 1 tablespoon olive oil, divided
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • 1 garlic clove, minced
  • 1/4 cup minced fresh parsley
  • 1 teaspoon minced fresh or 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes with garlic and oregano
  • 1 (7-ounce) jar roasted red bell peppers, drained and diced
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup (2 ounces) crumbled goat cheese

Preparation

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

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.

Nutritional Information

Calories:
429 (20% from fat)
Fat:
9.3g (sat 4.3g,mono 3.3g,poly 0.9g)
Protein:
17.4g
Carbohydrate:
67.5g
Fiber:
3.9g
Cholesterol:
15mg
Iron:
4.2mg
Sodium:
781mg
Calcium:
228mg
Cooking Light, MARCH 2003

2 comments:

Vanessa Rogers said...

It's printed and on your fridge :)

Peter and Leslie said...

I think you'll really like it. Especially since it's easy to make also. Let me know what you think!