Squash and Mushroom Orzo

By amt2mf

nutrition facts (Squash and Mushroom Orzo)
Servings Per Recipe 12, Calories 187, Protein (gm) 5, Carbohydrate (gm) 25, Fat, total (gm) 8, Saturated fat (gm) 1, Monosaturated fat (gm) 5, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 3, Sugar, total (gm) 1, Vitamin A (IU) 243, Vitamin C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 73, Sodium (mg) 72, Potassium (mg) 221, Calcium (DV %) 40, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 1/2 cups dried orzo
• 1/4 cup olive oil
• 4 cups assorted mushrooms, halved or sliced (such as shiitake, crimini, or button)
• 3 medium yellow summer squash, chopped
• 4 cloves garlic, minced
• 1/2 cup whole roasted almonds, coarsely chopped
• 1 cup basil, cut into thin strips
• Salt and freshly ground black pepper

Preparation

Step 1

1. In a Dutch oven cook orzo according to package directions. Drain; toss with 1 tablespoon of the oil. Return to Dutch oven; cover and set aside.
2. Meanwhile, in a large skillet heat remaining oil. Add mushrooms, squash, and garlic; cook, stirring occasionally, over medium heat about 5 minutes or until crisp tender. Stir into cooked orzo along with almonds and basil. Season to taste with salt and pepper.