and Toasted Pine Nuts
Ingredients: Zucchini • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Baby heirloom tomatoes • Lemon • Arugula and spinach mix (arugula, spinach) • Pine nuts • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Honey • Parsley • Dill.
Allergens
Tags
Goat Cheese, crumbled
1 cup
Orzo
170 g
Arugula and Spinach Mix
56 g
Lemon
1 unit(s)
White Wine Vinegar
1 tbsp
Honey
1 unit(s)
Parsley
7 g
Baby Heirloom Tomatoes
113 g
Pine Nuts
28 g
Dill
7 g
Zucchini
1 unit(s)
Salt
0.125 tsp
Pepper
0.125 g
Oil
2 tbsp
Butter
1 tbsp
- Before starting, wash and dry all produce.
- To a large pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Halve tomatoes.
- Finley chop dill
- Roughly chop parsley.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
- In a small bowl, add goat cheese, dill, parsley and half the lemon zest. Season with salt and pepper, then stir to combine. (NOTE: This is your herbed goat cheese.)
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Strain orzo, then return to the pot, off heat.
- Stir in 1 tbsp (2 tbsp) butter. Cover and set aside.
- Meanwhile, heat a large non-stick pan over medium. When hot, add pine nuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then zucchini and tomatoes. Season with pepper.
- Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Stir in 1 tbsp (2 tbsp) lemon juice. Season with salt and pepper.
- To a large bowl, add honey, vinegar, remaining lemon zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add orzo, veggies, arugula and spinach mix and half the pine nuts, then toss to combine.
- Divide orzo salad between bowls.
- Crumble herbed goat cheese over top.
- Sprinkle remaining pine nuts over top.
- Squeeze a lemon wedge over top.
810
kcal
Calories
41
g
Fat
15
g
Saturated Fat
87
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
28
g
Protein
45
mg
Cholesterol
380
mg
Sodium
1
g
Trans Fat
950
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
with Baby Heirloom Tomatoes and Capers
with Mixed Mushroom Rice Pilaf and Spinach Salad with Goat Cheese