Basil Pesto Orzo Topped with Grilled Mozzarella
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 25 min.
Ready in
Calories:
948
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 948 cal. | (45 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 123 g | (82 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Pesto
- 3 Tbsps Pine nuts
- 2 handfuls fresh Basil (rinsed and shaken dry)
- 2 cloves garlic cloves (peeled and finely chopped)
- ¼ cup grated Parmesan
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup good-quality olive oil
- For the Pasta
- 2 ¾ cups dry Orzo
- salt
- 2 Tbsps good-quality olive oil
- 1 Buffalo mozzarella (drained and sliced 1/2-inch thick)
- 8 Plum tomato (or cherry tomatoes)
- fresh Basil (for garnish)
Preparation steps
1.
For the Pesto:
2.
Dry roast the pine nuts in a skillet set over medium heat until golden brown; watch carefully. Pluck the basil leaves from the stems. Place the pine nuts, basil, garlic and Parmesan in the bowl of a food processor. Season to taste with salt and pepper. Pulse several times to incorporate. Add the olive oil in a steady stream and pulse to blend.
3.
For the Pasta:
4.
Cook the pasta in a pot of salted boiling water according to package instructions until al dente.
5.
Meanwhile, heat the oil in a grill pan set over medium heat. Grill the sliced mozzarella on both sides until golden. Add the tomatoes and heat through.
6.
Drain the pasta and mix with the pesto. Divide the pasta between serving plates. Top with grilled mozzarella slices and tomatoes and garnished with basil. Serve.
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