One-Pot Lemon-Basil Orzo and Vegetables

• portionen: 5 servings
• aktive zeit: 20 minutes
• gesamtzeit: 35 minutes

Zutaten

3 tablespoons olive oil

2 medium zucchini, cut into 1/4-inch slices

1 medium onion, chopped

2 cloves garlic, finely chopped

8 oz uncooked orzo pasta (1 cup)

1 1/2 cups Progresso™ vegetable broth (from 32-oz container)

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (19 oz) Progresso™ chick peas, drained, rinsed

2 teaspoons grated lemon peel

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon lemon juice

1/4 cup julienned fresh basil leaves

Anweisungen

In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to plate.

Add remaining 2 tablespoons oil, the onion and garlic to skillet. Cook and stir 2 to 3 minutes or until softened. Add orzo; cook and stir 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling; cover, and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.

Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover and let stand 3 to 5 minutes or until all the liquid is absorbed. Stir in basil, and serve.

Nährwertangaben

• Kalorien: 330
• Gesamtfett: 2
• Gesättigtes Fett: 1 1/2 g
• Transfett: 0 g
• Cholesterin: 0 mg
• Natrium: 690 mg
• Gesamtkohlenhydrate: 50 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 6 g
• Eiweiß: 10 g