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Pea, Zucchini and Pesto Orzo (Risoni)
This is a great super quick midweek meal. It's better made with homemade pesto, but store bought is fine too. I store homemade pesto in the freezer by pouring it into ice cube trays. That way I have serving size portions of pesto on hand when I need it. Sometimes I stir through frozen spinach to add more nutrition into this.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Calories: 484 kcal
Course:
Main Course , Dinner
Ingredients
- 2/3 cup risoni
- 1 tbsp olive oil
- 2 1/2 tbsp basil pesto , preferably homemade (see notes for recipe)
- 1 small onion (brown, yellow or white), diced
- 1 garlic clove , crushed
- 3 cups zucchini , diced
- 1 cup frozen peas , preferably defrosted
- 1/4 tsp salt
- black pepper
To Serve
- Parmesan Cheese , freshly grated
Instructions
- Place about 8 cups of water in a large saucepan and bring to boil.
- Add risoni and cook for 4 minutes, then add peas and cook for a further 1 minute. Note: The risoni will be slightly underdone at this point. It will finish cooking in the remaining steps.
- Scoop out 1/2 cup of the water from the saucepan, then drain the risoni and set aside until ready to add to the pan.
- Heat olive oil in a fry pan over medium high heat.
- Add garlic and onion and sauté for 1 minute until starting to soften.
- Add zucchini and sauté for a further 2 - 3 minutes until both the zucchini and onion are softened and the onion is starting to turn a light golden brown.
- Add pesto, risoni, pasta water reserved in step 3, salt and pepper. Bring the water to a simmer and stir for 1 minute until the water is absorbed.
- Serve immediately, garnished with freshly grated parmesan.
Cup of Yum
Notes
- Homemade Basil Pesto - place the following into a small food processor and whizz until combined. You could also use a mortar and pestle. 2 cups (packed) fresh basil leaves1 garlic clove1/4 cup pine nuts (preferably toasted) (or cashews, Brazil nuts, walnuts or almonds), 2/3 cup extra virgin olive oil1/2 cup grated parmesan cheese (or Pecorino)1/4 tsp salt and pepper (plus more to taste)1/2 tbsp - 1 tbsp lemon juice (to taste)
- If you want to add frozen spinach to add more nutrition into it, simply thaw then squeeze out excess liquid and add it when you add the orzo / risoni. Then stir through.
- Nutrition per serving.
Nutrition Information
Serving
352g
Calories
484cal
(24%)
Carbohydrates
69.3g
(23%)
Protein
16.1g
(32%)
Fat
16.6g
(26%)
Saturated Fat
2.8g
(14%)
Cholesterol
5mg
(2%)
Sodium
481mg
(20%)
Potassium
516mg
(15%)
Fiber
9g
(36%)
Sugar
11.3g
(23%)
Vitamin A
2100IU
(42%)
Vitamin C
51.2mg
(57%)
Calcium
110mg
(11%)
Iron
18.5mg
(103%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 484
% Daily Value*
| Serving | 352g | |
| Calories | 484cal | 24% |
| Carbohydrates | 69.3g | 23% |
| Protein | 16.1g | 32% |
| Fat | 16.6g | 26% |
| Saturated Fat | 2.8g | 14% |
| Cholesterol | 5mg | 2% |
| Sodium | 481mg | 20% |
| Potassium | 516mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 11.3g | 23% |
| Vitamin A | 2100IU | 42% |
| Vitamin C | 51.2mg | 57% |
| Calcium | 110mg | 11% |
| Iron | 18.5mg | 103% |
* Percent Daily Values are based on a 2,000 calorie diet.