Pesto Orzo and Caprese Salsa

Informations supplémentaires

35 min. | 732 kcal | easy | Family, Vegetarian | Printable version

1. Setup Thinly slice the shallot. Cut the tomato and bocconcini cheese into small cubes. Chop the herbs. Cut the zucchini into half moons or cubes. Roughly chop the spinach. Zest the lemon. Prepare 2 ^2P | 3 ^3P cups of hot water with the lemon zest.

2. Prepare the salsa In a bowl, mix the tomato with the cheese, the herbs, a drizzle of oil, salt and pepper. Set aside.

3. Cook the panko Heat a drizzle of oil in a large pan on medium-high. Cook the shallot 1-2 minutes. Add the panko and cook 3-4 minutes until browned. Remove from the skillet. Lightly season with salt.

4. Cook the orzo Add a drizzle of oil to the same pan. Add the zucchini, capers and spinach and cook for 2-3 minutes. Add the orzo and mix. Gradually add the lemon water, stirring over medium heat until the orzo is tender.

5. Add the pesto Add the pesto to the orzo and mix. Adjust the seasoning to taste.

6. Plate your dish Serve the orzo and garnish with the Caprese salsa and shallot topping. Bon appétit!

180gOrzo

1unitBasil Pesto

40gBaby Spinach

1unitTomato(es)

2unitBocconcini

1unitFresh Parsley and Basil

1unitZucchini(s)

0.5unitCapers

20gPanko Breadcrumbs

1unitShallot

0.5unitLemon

What you need pan, bowl, microplane

732 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 90g

30%

fat 30g

46%

cholesterol 44mg

15%

fiber 9g

36%

protein 31g

saturated 8g

40%

sodium 568mg

24%

sugar 11g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg