Orzo with Zucchini, Mushrooms and Sausage

Orzo with Zucchini, Mushrooms and Sausage might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $1.46 per serving. One portion of this dish contains roughly 22g of protein, 27g of fat, and a total of 529 calories. This recipe from Taste and Tell Blog requires red onion, sausages, olive oil, and orzo. This recipe is liked by 8 foodies and cooks. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 59%, this dish is pretty good. Similar recipes include Zucchini Stuffed With Sausage, Mushrooms & Sage, Savory Orzo with Mushrooms, and Creamy Orzo with Mushrooms.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

3 cloves garlic, minced

juice from 1 lemon

2 tablespoons extra-virgin olive oil

1/2 pound orzo

1/4 cup grated Parmesan

1 medium red onion, diced

salt and pepper

3 sausages

1/4 lb. white mushrooms, sliced

2 zucchini, diced

Equipment:

grill

frying pan

pot

Cooking instruction summary:

Heat an indoor or outdoor grill to medium. Cook the sausages until cooked through. Remove from grill and slice into 1/2-inch pieces. Set aside.Bring a large pot of water to a boil. When boiling, salt generously and add the orzo. Cook until al dente and drain.In a large skillet, heat the olive oil. Add the onion and cook until translucent. Add the garlic and cook 1 minute more. Add in the zucchini and mushrooms and cook for 5-7 minutes. Season with salt and pepper.Add the cooked orzo into the vegetables. Sprinkle on the Parmesan and stir well. Add in the sausages and squeeze the lemon juice over the top. Serve.

 

Step by step:


1. Heat an indoor or outdoor grill to medium. Cook the sausages until cooked through.

2. Remove from grill and slice into 1/2-inch pieces. Set aside.Bring a large pot of water to a boil. When boiling, salt generously and add the orzo. Cook until al dente and drain.In a large skillet, heat the olive oil.

3. Add the onion and cook until translucent.

4. Add the garlic and cook 1 minute more.

5. Add in the zucchini and mushrooms and cook for 5-7 minutes. Season with salt and pepper.

6. Add the cooked orzo into the vegetables. Sprinkle on the Parmesan and stir well.

7. Add in the sausages and squeeze the lemon juice over the top.

8. Serve.


Nutrition Information:

Quickview
529k Calories
21g Protein
26g Total Fat
50g Carbs
13% Health Score
Limit These
Calories
529k
26%

Fat
26g
41%

  Saturated Fat
7g
49%

Carbohydrates
50g
17%

  Sugar
5g
7%

Cholesterol
50mg
17%

Sodium
713mg
31%

Get Enough Of These
Protein
21g
44%

Selenium
40µg
58%

Manganese
0.79mg
39%

Phosphorus
310mg
31%

Vitamin C
24mg
29%

Vitamin B3
5mg
27%

Vitamin B6
0.53mg
27%

Vitamin B1
0.31mg
21%

Vitamin B2
0.35mg
21%

Potassium
693mg
20%

Zinc
2mg
19%

Copper
0.37mg
18%

Magnesium
65mg
16%

Fiber
3g
14%

Vitamin B5
1mg
14%

Calcium
119mg
12%

Iron
2mg
12%

Folate
46µg
12%

Vitamin B12
0.63µg
10%

Vitamin E
1mg
9%

Vitamin K
8µg
9%

Vitamin D
0.92µg
6%

Vitamin A
293IU
6%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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