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Ingredients
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¾ cup orzo pasta
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1 ½ tablespoons extra-virgin olive oil
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1 (8 ounce) package sliced fresh mushrooms
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¼ teaspoon onion powder
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salt and pepper to taste
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1 ½ tablespoons melted butter
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½ cup frozen corn kernels, thawed
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½ cup frozen green peas, thawed
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2 tablespoons chopped fresh flat-leaf parsley
Directions
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Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
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Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.
Nutrition Facts (per serving)
266 | Calories |
10g | Fat |
37g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 266 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 4g | 19% |
Cholesterol 12mg | 4% |
Sodium 58mg | 3% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 9g | 17% |
Vitamin C 8mg | 9% |
Calcium 18mg | 1% |
Iron 2mg | 11% |
Potassium 316mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.