Top of page

Pesto Orzo and Caprese Salsa

< Retour

Pesto Orzo and Caprese Salsa

with spinach, zucchini, capers and a fried shallot topping

Informations supplémentaires
35 min. | 732 kcal | easy | Family, Vegetarian | Printable version
1. Setup Thinly slice the shallot. Cut the tomato and bocconcini cheese into small cubes. Chop the herbs. Cut the zucchini into half moons or cubes. Roughly chop the spinach. Zest the lemon. Prepare 2 2P | 3 3P cups of hot water with the lemon zest.
2. Prepare the salsa In a bowl, mix the tomato with the cheese, the herbs, a drizzle of oil, salt and pepper. Set aside.
3. Cook the panko Heat a drizzle of oil in a large pan on medium-high. Cook the shallot 1-2 minutes. Add the panko and cook 3-4 minutes until browned. Remove from the skillet. Lightly season with salt.
4. Cook the orzo Add a drizzle of oil to the same pan. Add the zucchini, capers and spinach and cook for 2-3 minutes. Add the orzo and mix. Gradually add the lemon water, stirring over medium heat until the orzo is tender.
5. Add the pesto Add the pesto to the orzo and mix. Adjust the seasoning to taste.
6. Plate your dish Serve the orzo and garnish with the Caprese salsa and shallot topping. Bon appétit!
180gOrzo
1unitBasil Pesto
40gBaby Spinach
1unitTomato(es)
2unitBocconcini
1unitFresh Parsley and Basil
1unitZucchini(s)
0.5unitCapers
20gPanko Breadcrumbs
1unitShallot
0.5unitLemon
What you need pan, bowl, microplane
732 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 90g
30%
fat 30g
46%
cholesterol 44mg
15%
fiber 9g
36%
protein 31g
saturated 8g
40%
sodium 568mg
24%
sugar 11g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg