Nutty Orzo and Vegetables

Nutty Orzo and Vegetables

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From: Diabetic Living Magazine

Orzo pasta makes a tasty side dish when cooked with vegetables, garbanzo beans, and cashews or almonds.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 cup loose-pack frozen mixed vegetables
  • ¼ cup dried orzo pasta (rosamarina)
  • ¾ cup garbanzo beans, rinsed and drained
  • ¾ cup low-sodium diced tomatoes, undrained
  • ⅔ cup light spaghetti sauce
  • 1½ teaspoons snipped fresh thyme
  • 2 tablespoons chopped cashews or slivered almonds, toasted
  • 2 tablespoons shredded reduced-fat mozzarella cheese

Preparation

  • Prep

  • Ready In

  1. In a large saucepan cook the frozen vegetables and pasta according to pasta package directions, except omit any oil or salt. Drain. Return pasta mixture to saucepan.
  2. Stir in garbanzo beans, undrained tomatoes, spaghetti sauce and thyme. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
  3. Before serving, stir in cashews (or almonds). Sprinkle each serving with mozzarella cheese.
  • Recipe ID: R051010 // Usage Id: 1620946374 // Publication: Diabetic Living (www.recipe.com) // URL: http://Diabetic Living (www.recipe.com)/nutty-orzo-and-vegetables/ // Number of Servings: 2 // Nutrition Facts (per serving) : 379 cal., 7 g total fat (2 g sat. fat), 3 mg chol., 453 mg sodium, 67 g carb., // 12 g fiber, 5 g sugar, 16 g pro. // Daily Values: 0% vit. A, 74% vit. A, 153% vit. C, 14% calcium, 22% iron // Exchanges: 3½ starch, 3 vegetables, ½ fat // Combo: EF SF HPRO HPREG VEGE

Nutrition information

  • Serving size: 1 cup
  • Per serving: 379 calories; 7 g fat(2 g sat); 12 g fiber; 67 g carbohydrates; 16 g protein; 2 mg cholesterol; 5 g sugars; 3,677 IU vitamin A; 92 mg vitamin C; 136 mg calcium; 4 mg iron; 453 mg sodium; 746 mg potassium
  • Nutrition Bonus: Vitamin C (153% daily value), Vitamin A (74% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 3 vegetable, ½ fat

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