Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
20
High
Nutrition per serving
Calories324.3 kcal (16%)
Total Fat11.6 g (17%)
Carbs46 g (18%)
Sugars9.1 g (10%)
Protein13.6 g (27%)
Sodium535.2 mg (27%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2 tablespoonsolive oil
4green onions
sliced, green and white parts
2cloves garlic
minced
¼ teaspoonred chilli flakes
2 cupsorzo
½ teaspoonkosher salt
¼ teaspoonfreshly ground black pepper
6 cupslow-sodium vegetable broth
warm
0.5 poundasparagus
skinny, trimmed and cut into 2 - inch pieces
0.5 bunchbroccolini
trimmed and cut into 2 - inch pieces
2zucchini
medium, trimmed, quartered and cut into 2 - inch batons
5 ouncesfrozen green peas
½ cupkale
julienned, ribs removed
½ cupparmesan
freshly grated, plus more for garnish
1zest of lemon
¼ cupfresh basil
chopped, plus more for garnish
¼ cupflat leaf parsley
chopped, plus more for garnish
Instructions
Step 1
Prep veggies and broth.
Step 2
Bake asparagus, broccolini and zucchini for 20 min with salt, pepper, oil
Step 3
Heat the oil in a large saucepan or skillet over medium heat until hot, then add the green onions, red pepper flakes, garlic and saute until softened, about a minute.
Step 4
Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two.
Step 5
Add 6 cups veggie broth (warm). Cook for 5 min.
Step 6
Add peas, mix in then shredded kale on top and continue to cook till orzo is cooked. Add the asparagus, broccolini, zucchini until combined to good consistency.
Step 7
Shred 1/2 cup parmesan and add most to pan. Add some lemon zest.
Step 8
Once pasta and veggies have cooked. Add most of the herbs and stir to combine.
Step 9
Top with parmesan and herbs.
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