Orzo with Roasted Radicchio
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 12 oz box orzo or other small noodle2 medium radicchio1 tbs olive oil1 tbs balsamic vinegar2 cloves garlic0.3 cup sun dried tomatoes0.3 cup Kalamata olives2 cubic inches of parmesan and/or romano cheese grated with a microplane grater
Pre-heat oven to 425 F. Remove loose outer leaves from radicchio (save for use another day). Cut heads into quarters, leaving a bit of stem to hold them together. Place radicchio quarters on a foil lined tray. Crush 2 cloves of garlic over the quarters. Drizzle with olive oil and vinegar. Mix everything around to coat with oil/vinegar mixture. Roast approximately 15 minutes until the edges start browning.
While the radicchio is roasting, boil up the orzo pasta. Cut the sun dried tomatoes into small pieces and the Kalamata olives in half. Place olives and tomatoes into a large bowl with room to toss.
When the orzo is cooked, toss noodles with tomatoes, olives and grated cheese.
When the radicchio is cooked, allow to cool just enough to handle. Shred the roasted radicchio and toss with the noodle mixture.
Serve warm or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user ARIANERA.
While the radicchio is roasting, boil up the orzo pasta. Cut the sun dried tomatoes into small pieces and the Kalamata olives in half. Place olives and tomatoes into a large bowl with room to toss.
When the orzo is cooked, toss noodles with tomatoes, olives and grated cheese.
When the radicchio is cooked, allow to cool just enough to handle. Shred the roasted radicchio and toss with the noodle mixture.
Serve warm or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user ARIANERA.
Nutritional Info Amount Per Serving
- Calories: 299.0
- Total Fat: 8.0 g
- Cholesterol: 2.3 mg
- Sodium: 293.2 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 2.6 g
- Protein: 9.1 g
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