Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
35
High
Nutrition per serving
Calories461.1 kcal (23%)
Total Fat12.1 g (17%)
Carbs76.8 g (30%)
Sugars12.3 g (14%)
Protein20 g (40%)
Sodium334.5 mg (17%)
Fiber21.2 g (76%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook the orzo in salted water for about 10 minutes until al dente. Reserve 60–80 ml of pasta water before draining.
Step 2
Heat 2 tbsp olive oil in a pan over medium heat. Add the sliced celery and cook for 5–6 minutes until softened.
Step 3
Add garlic granules, basil and oregano. Stir for 1 minute to bloom the herbs.
Step 4
Add the borlotti beans, chopped sundried tomatoes and tomato passata. Stir well.
Step 5
Add 60–80 ml of the reserved pasta water to loosen the sauce. Simmer for 8–10 minutes.
Step 6
Add the cooked orzo to the pan and fold everything together.
Step 7
Taste and adjust salt. Let it sit for 2 minutes off the heat so the flavours settle.
