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Genoa Orzo With Pesto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.9239
Energy (kCal)449.7867
Carbohydrates (g)19.1423
Total fats (g)32.9173
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring 2-1/2 quarts water to a boil. Add orzo and cook until just tender, 7-8 minutes. | 2. Drain in colander and rinse with cold water until cool. | 3. Transfer orzo to large serving bowl. Add olives and pesto. Mix well. Add parmesan and season to taste with salt and pepper. | 4. Serve at once, or refrigerate to meld flavors. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orzo pasta 1 1/2 1/2 - - - -
    black olive 3 7/8 7/8 sliced drained - - - -
    pesto sauce 1/3 cup 351.12 8.4756 8.2572 31.584
    parmesan cheese 1/3 cup grated 98.6667 10.6667 10.6667 1.3333
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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