Roasted Red Pepper, Arugula, and Olive Orzo
Tomato and Cucumber Toss
Ingredients
- 4 oz orzo (about ½ cup)
- ½ cup chopped onion
- 1 clove garlic, minced
- ½ Tbsp olive oil
- ½ (7-oz) jar roasted red peppers, drained and chopped
- ¼ cup shredded Parmesan cheese
- ½ (5-oz) pkg baby arugula
- ⅓ cup pitted kalamata olives
Instructions
- Cook pasta according to package directions; drain, reserving 2 Tbsp pasta water.
- Meanwhile, sauté onion and garlic in hot oil in a small Dutch oven over medium heat 3 minutes or until tender.
- Add bell peppers, orzo, and reserved pasta water (if needed for desired consistency). Add cheese, arugula, and olives; toss.
Side Dish Ingredients
- ½ seedless cucumber, halved lengthwise and thinly sliced (about 1 cup)
- 1 cup grape tomatoes, halved
- 2 tsp red wine vinegar
- 1 tsp olive oil
- ⅛ tsp sugar
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Toss together all ingredients. Let stand 30 minutes, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
380
|
45
|
425
|
| Fat (g) | 14 | 2.5 | 16.5 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 12 | 1 | 13 |
| Carb (g) | 53 | 6 | 59 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 890 | 150 | 1040 |
Portion Control Meal Plan
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