Ingredients
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3 tablespoon olive oil
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4 cloves garlic, minced
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1 ½ cup 1/2-inch pieces peeled sweet potato
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1 cup thinly bias-sliced carrots
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1 cup 1/2-inch wedges red onion
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2 cup broccoli and/or cauliflower florets
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8 ounce dried whole wheat orzo pasta
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¼ cup dry white wine
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½ cup half-and-half
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¼ cup finely shredded Parmesan cheese (1 oz.)
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1 tablespoon chopped fresh basil
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¼ cup crumbled feta cheese (1 oz.)
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Halved cherry tomatoes, chopped fresh tomato, or chopped oil-packed dried tomatoes (optional)
Directions
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In a 12-inch skillet heat oil over medium. Add garlic; cook and stir 1 minute. Add sweet potato, carrots, and onion; cook 8 minutes, stirring occasionally. Add broccoli and/or cauliflower. Cook and stir 8 to 10 minutes more or until vegetables are tender and brown, stirring occasionally.
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Meanwhile, cook orzo according to package directions. Drain, reserving 3/4 cup of the cooking water.
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Add wine to vegetable mixture. Cook, uncovered, 1 minute or until wine is evaporated. Stir in half-and-half and 1/2 cup of the pasta cooking water. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute or until slightly thickened. Stir in orzo, Parmesan cheese, and basil, adding enough remaining pasta cooking water to reach desired creaminess. Top with feta cheese, tomatoes (if desired), and additional basil.
Nutrition Facts (per serving)
| 463 | Calories |
| 17g | Fat |
| 60g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 463 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 5g | 25% |
| Cholesterol 20mg | 7% |
| Sodium 263mg | 11% |
| Total Carbohydrate 60g | 22% |
| Total Sugars 7g | |
| Protein 14g | 28% |
| Vitamin C 39.5mg | 44% |
| Calcium 170mg | 13% |
| Potassium 482mg | 10% |
| Folate, total 43.8mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
