Chard pesto and mozzarella orzo bake

March 18, 2015

A deliciously tasty pasta bake, with some spring color and flavor but still warm and comforting. Perfect for this in-between weather and easy to make too.

leaves from 200g (1/2 bunch) chard - about 170g once stalks removed
1 small onion, diced
1 red pepper, diced relatively small
1 zucchini/courgette, diced relatively small
1 carrot, diced relatively small
8oz/225g orzo pasta
finely grated zest of ½ lemon
¾oz/ 20g packet of basil, leaves only
8oz/227g tub of creme fraiche
¼ cup/ 18g grated parmesan plus a little more for sprinkling on top
4oz/ 115g ball of mozzarella

Preheat oven to 375F/190C. Remove the leaves from the chard and blanche them in a pan of boiling water - cook them for around 1-2minutes until soft and leaves darkened then remove and drain. Heat a little...
See the full directions on my site

Nutritions

Calories
58

Sodium
236mg
9% DV

Fat
1g
2% DV

Protein
2g
5% DV

Carbs
10g
3% DV

Fiber
1g
7% DV

Vegetarian