With whole wheat orzo and roasted veggies, this colorful dish adds a unique spin to your typical picnic pasta salad. Feel free to increase the amount of vegetables for a bulked up serving without bulked up calories.
Number of servings: 4
Serving Size: 1 cup
Heat oven to 400 F. In a large bowl, combine the zucchini, onion, bell peppers, mushrooms, parsley, garlic, lemon juice, olive oil, oregano, black pepper and salt. Set aside for 10 minutes to marinate. Lightly coat a 10-by-15-inch pan with cooking spray. Arrange vegetables on the pan in a single layer. Roast in the oven for 20 minutes or until vegetables are crisp-tender. Meanwhile, in a medium saucepan, heat the orzo and oil on medium heat. Stir until the pasta is lightly browned. Add the chicken stock; stir frequently. Once the orzo is soft and tender, remove from heat and drain. Add the roasted vegetables to the orzo.
Nutritional analysis per serving:
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