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Ingredients
- 1 c. low sodium beef broth
- 1 tbsp. minced fresh parsley
- 1 c. thinly sliced zucchini
- 1 c. thinly sliced carrot
- 1 c. cubed eggplant (1" pcs) (opt.)
- 1 c. canned crushed tomatoes
- 1 1/2 ounce. orzo pasta
- 2 teaspoon grated Parmesan cheese
- 1 teaspoon dry basil
Directions
- In a 2 qt casserole, combine broth, 1 c. water and parsley. Cover and microwave on high 4 to 5 min till light comes to a boil. Stir in remaining ingredients. Cover and microwave on high 15 to 20 min, stirring twice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 815g | |
| Calories 350 | |
| Calories from Fat 31 | 9% |
| Total Fat 3.65g | 5% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 1254mg | 52% |
| Potassium 1743mg | 50% |
| Total Carbs 67.81g | 18% |
| Dietary Fiber 12.6g | 42% |
| Sugars 10.02g | 7% |
| Protein 16.92g | 27% |
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