Pesto Orzo and Caprese Salsa
with spinach, zucchini, capers and a fried shallot topping
Informations supplémentaires
35 min.
|
732 kcal
|
easy
|
|
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