Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Preheat oven to 450 degrees F (230 degrees C). | 2. Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper. | 3. Roast vegetables until tender, 20 to 25 minutes. | 4. Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
summer squash	1		sliced	-	-	-	-
red onion	1		cut	64.0	14.944	1.76	0.16
asparagus	1	pound	cut	90.7186	17.5994	9.979	0.5443
portobello mushroom	1	pound	sliced	403.4676	0.0	89.7602	2.2667
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white sugar	1	pinch		1.0159	0.2624	0.0	0.0
salt black pepper	to taste			403.4676	0.0	89.7602	2.2667
chicken bouillon	4	cubes		42.72	2.8816	2.6656	2.2208
white wine	1/4	cup		-	-	-	-
orzo pasta	1	package		403.4676	0.0	89.7602	2.2667
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

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