Skinnytaste · by Gina Homolka★ 5.0 (70)
Orzo with Zucchini and Tomato
NUTRITION · PER SERVING20M COOK
CAL 9%·PRO 14%
CARBS 24G52% OF CAL
5G FIBER16G OTHER3G TOTAL SUGAR
FAT 8G37% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orzo pasta tossed with fresh zucchini and tomato in olive oil and garlic. A light pasta side or double the portion for a complete vegetarian main.
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Nutrition & ingredients
Ingredients
serves 4- 5 oz uncooked orzo pasta
- 1/2 large zucchini (1/4-inch dice (5 ounces total))
- 1 small plum or Campari tomato (diced)
- 2 cloves garlic (smashed and finely chopped)
- 1 tablespoon extra virgin olive oil
- kosher salt and fresh pepper to taste
- 1/4 cup fresh grated Parmesan or Pecorino
At a glance
PER SERVING · TIME 20M
CAL 9%·PRO 14%
CARBS 24G52% OF CAL
5G FIBER16G OTHER3G TOTAL SUGAR
FAT 8G37% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 462mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 141mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 462MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.