nutritional information

Per 1-cup serving:

  • Calories: 364
  • Protein: 14 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 74 g
  • Cholesterol: 0 mg
  • Sodium: 514 mg
  • Fiber: 10 g
  • Sugar: 10 g
Vegan

Orzo with Fennel and Tomato Ragoût

Serves 8

Fennel and tomatoes are a classic combination in Italian pasta sauces.
  • ¼ cup chopped sun-dried tomatoes
  • 3 Tbs. tomato paste
  • 16 oz. dry orzo pasta
  • 1 large fennel bulb, cut into 16 wedges
  • 2 medium carrots, diced (2 cups)
  • 1 large onion, chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 28-oz. can diced fire-roasted tomatoes
  • 2 15-oz. cans cannellini beans, rinsed and drained

1. Cover sun-dried tomatoes with 3/4 cup boiling water in bowl. Soak 30 minutes. Stir in tomato paste, and set aside.

2. Cook orzo according to package directions; drain, and set aside.

3. Coat Dutch oven with cooking spray, and heat over medium-high heat. Add fennel; top with carrots and onion, and cook 5 minutes without stirring. Stir, 
and sauté 5 minutes more. Stir in garlic, and cook 30 seconds. Stir in fire-roasted tomatoes, beans, and sun-dried tomato mixture. Bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Serve over orzo.

March 2012 p.56

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