Advertisement
Ingredients
1 bunch fresh mint
1 bunch fresh basil
1 bunch fresh coriander
3 scallions, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
Juice from 1 grapefruit (about ½ cup)
¼ cup grapefruit oil (see recipe)
1 pound orzo
Nutritional analysis per serving (8 servings)
45 grams carbs; 282 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 228 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Rinse the herbs well, pat dry and use a sharp knife to mince them. Place in the bottom of a large serving bowl with the minced scallions, salt, pepper and grapefruit juice. Whisk in the oil.
- Step 2
Boil the pasta in plenty of salted water until tender, about 5 minutes. Drain, cool under cold running water and pat dry. Stir the pasta into the herb mixture, chill briefly and serve.
Private Notes
Comments
I just used olive oil instead of the grapefruit oil and still enjoyed it.