Lemon Orzo Primavera

1. Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

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Nutrient	Quantity
Total fats	19.9909 g
Protein	18.5233 g
Carbohydrates	53.8156 g
Energy	456.5248 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5187 g
Water	496.7598 g
Aspartic acid	1.0356 g
Calcium, Ca	269.6433 mg
Lutein + zeaxanthin	4426.4258 g
Fiber, total dietary	8.0647 g
Fatty acids, total saturated 22:0	0.0233 g
Carotene, beta	7836.7365 g
Niacin	3.944 mg
Vitamin A, RAE	796.0062 g
Arginine	0.5083 g
Riboflavin	0.3554 mg
Tocopherol, beta	0.0209 mg
Fatty acids, total polyunsaturated 15:0	0.002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1196 g
Fatty acids, total saturated 20:1	0.0572 g
Glutamic acid	2.5625 g
Sodium, Na	1823.5543 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2565 g
Total lipid (fat)	19.9909 g
Manganese, Mn	1.3464 mg
Fructose	3.0403 g
Proline	0.6567 g
Fatty acids, total saturated 16:0	2.5371 g
Fatty acids, total saturated 8:0	0.0122 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0588 g
Sucrose	2.2879 g
Choline, total	58.7237 mg
Sugars, total	13.119 g
Serine	0.379 g
Fatty acids, total saturated 10:0	0.0572 g
Fatty acids, total saturated 18:0	0.7269 g
Vitamin B-6	0.6097 mg
Selenium, Se	16.1127 g
Ash	9.2823 g
Fatty acids, total saturated 18:1 undifferentiated	11.1477 g
Pantothenic acid	1.4368 mg
Phenylalanine	0.3863 g
Copper, Cu	0.5317 mg
Betaine	0.2575 mg
Thiamin	0.2727 mg
Retinol	7.8 g
Methionine	0.1243 g
Iron, Fe	4.8343 mg
Carbohydrate, by difference	53.8156 g
Phosphorus, P	339.0307 mg
Folate, total	92.1058 g
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 4:0	0.0324 g
Lycopene	87.03 g
Alanine	0.6136 g
Cholesterol	6.98 mg
Valine	0.468 g
Fatty acids, total saturated 18:2 undifferentiated	3.1202 g
Glycine	0.7894 g
Carotene, alpha	3274.2742 g
Glucose (dextrose)	2.4571 g
Fatty acids, total saturated 14:0	0.1328 g
Zinc, Zn	3.3914 mg
Isoleucine	0.367 g
Fatty acids, total saturated 12:0	0.0348 g
Fatty acids, total polyunsaturated	3.639 g
Fatty acids, total saturated 14:1	0.0039 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.6162 g
Tocotrienol, alpha	0.0061 mg
Vitamin A, IU	15814.9857 IU
Folate, DFE	92.1058 g
Tryptophan	0.0823 g
Vitamin C, total ascorbic acid	51.4642 mg
Phytosterols	29.835 mg
Fatty acids, total polyunsaturated 16:1 c	0.0039 g
Fatty acids, total polyunsaturated 18:1 c	0.0137 g
Fatty acids, total saturated 20:0	0.0579 g
Fatty acids, total saturated 6:0	0.0192 g
Starch	0.8723 g
Tyrosine	0.2343 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	31.592 g
Fatty acids, total saturated	3.7617 g
Histidine	0.201 g
Fatty acids, total monounsaturated	11.5127 g
Threonine	0.3575 g
Folate, food	92.1058 g
Fatty acids, total polyunsaturated 17:0	0.0069 g
Fatty acids, total polyunsaturated 24:0	0.0059 g
Cryptoxanthin, beta	0.8833 g
Vitamin E (alpha-tocopherol)	2.9496 mg
Magnesium, Mg	70.4433 mg
Lysine	0.511 g
Potassium, K	1327.496 mg
Cystine	0.1327 g
Fluoride, F	1.952 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	1	25.01	5.8438	0.1464
Parmesan cheese	0.25 cup	74	8	1
Zucchini	1	33.32	6.0956	0.6272
thyme	1 tablespoon	2.424	0.5868	0.0403
vegetable broth	1 can	196.68	31.886	4.6488
orzo pasta	1 cup	0	0	0