 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A colorful pasta dish, which can be served as a side dish, as a lunch and is particularly good for a buffet as it does not mind sitting around and tastes just as good at room temperature. I like this recipe because everyone in my house likes it (a rare occurrence) and because any vegetable can be substituted as long as it is cut up small. For vegetarians substitute vegetable stock. Ingredients:
1 cup orzo pasta |
2 teaspoons salt |
1 tablespoon olive oil |
1 red bell pepper, seeded, cored and diced |
1 carrot, cut into thin strips |
4 green onions, cleaned and chopped |
1 tablespoon minced garlic |
1 yellow squash, diced |
1 zucchini, diced |
1 tomato, diced |
1/2 cup tomato sauce |
1/2 cup chicken stock |
3 tablespoons light cream |
1/2 cup grated parmesan cheese |
salt |
fresh ground black pepper |
Directions:
1. Cook orzo with salt according to packet instructions.
2. Heat the oil in a large frying pan.
3. Sauté red pepper and carrot on a low heat for 10 minutes until softened.
4. Increase heat to medium and add green onions and garlic and sauté for 2 to 3 minutes.
5. Add the squash, zucchini and tomato and cook for a couple of minutes more.
6. Add the tomato sauce and stock.
7. When the sauce comes to a simmer, turn heat to low and stir.
8. Stir in the drained orzo.
9. Stir in the cream.
10. Stir in parmesan cheese.
11. Remove from heat.
12. Add salt and pepper to taste.
13. Can be served immediately, or at room temperature.
|
|