Ingredients
| Vegetable broth |
6 cups |
| Mixed cherry tomatoes |
2 cups (halved) |
| Roasted red peppers |
1/4 cup (chopped) |
| Extra-virgin olive oil |
2 tablespoons |
| Whole wheat orzo |
8 ounces |
| Garlic |
4 cloves (minced) |
| Lemon zest |
1 teaspoon |
| Sea salt |
1/2 teaspoon |
| Oregano |
1 teaspoon (dried) |
| Fresh parsley |
1/4 cup (chopped) |
Preparation
- Heat olive oil in a large pot and sauté garlic until golden.
- Add broth, tomatoes, roasted peppers, and orzo. Bring to a boil.
- Reduce heat and simmer for 10-12 minutes until orzo is al dente.
- Stir in lemon zest, salt, and oregano.
- Serve hot, garnished with fresh parsley.
Servings: 4
Nutrition
- Calories: 270
- Protein: 8g
- Carbohydrates: 43g
- Fat: 9g
- Saturated fat: 1.3g
- Fiber: 7g
- Sodium: 520mg