| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Low fat, Pasta, Salads | 4 | Servings |
INGREDIENTS
| 8 | c | Water |
| 10 | Sun-Dried Tomatoes, packed | |
| w/o oil | ||
| 8 | oz | Orzo, uncooked |
| 3/4 | lb | Green Peas, shelled |
| 1/4 | c | Fresh Basil, chopped |
| 1/4 | c | Fresh Italian Parsley |
| chopped | ||
| 3 | T | Balsamic Vinegar |
| 1 | T | Olive Oil |
| 1/4 | t | Salt |
| 1/4 | t | Ground Black Pepper |
| 2 | T | Romano Cheese, grated |
INSTRUCTIONS
In a small saucepan over high heat, combine 1 cup of the water and the tomatoes. Bring to a boil, reduce the heat to low and simmer until the tomatoes are tender, about 15 minutes. Drain, reserving the liquid, and slice the tomatoes into thin strips. In a large pot over high heat, bring 6 cups water to a boil. Add the orzo and cook according to the package directions, about 10 minutes. Drain, rinse in cold water, drain again and place in a large bowl. In a medium saucepan over high heat, bring the remaining water to a boil. Add the peas, reduce the heat to low and simmer, rinse in cold water, drain again and add to the orzo. In a small bowl, combine the reserve liquid, basil, parsley, vinegar, oil, salt and pepper and whisk until blended. Add to the bowl with the orzo. Add the tomatoes, peas and cheese. Toss to coat well. To serve, divide among 4 individual plates. Recipe by: Jane Fonda Cooking For Healthy Living Posted to recipelu-digest Volume 01 Number 432 by James and Susan Kirkland <kirkland@gj.net> on Jan 01, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 359
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 543.5mg
Potassium: 697.8mg
Carbohydrates: 63.6g
Fiber: 9.6g
Sugar: 8.3g
Protein: 15.7g