Parmesan orzo and meatballs

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Betty Crocker The Big Book of Pasta (Betty Crocker Big Book)

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes
  • Total Time: 20 Minutes

Ingredients

  • 1½ cups frozen bell pepper and onion stir-fry (from 1-lb bag)
  • 2 tablespoons Italian dressing
  • 1¾ cups beef broth (from 32-oz carton)
  • 1 cup uncooked orzo or rosamarina pasta (6 oz)
  • 1 bag (10.5 oz) frozen cooked Italian meatballs (about 16 meatballs)
  • 1 large tomato, chopped (1 cup)
  • 2 tablespoons chopped fresh parsley
  • ¼ cup shredded Parmesan cheese
How to Make It
  1. In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes. Stir in broth; heat to boiling. Stir pasta and meatballs into vegetables. Heat to boiling; reduce heat to low. Cover and simmer 10 minutes, stirring occasionally.
  2. Stir in tomato. Cover and simmer 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
480 kcal
Calories from Fat:
207 kcal
% Daily Value*
Total Fat
23 g
66%
Saturated Fat
7 g
35%
Trans Fat
0.5 g
Cholesterol
30 mg
10%
Sodium
1120 mg
19%
carbohydrates
45 g
35%
Dietary Fiber
4 g
11%
Protein
23 g
46%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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