Orzo Pasta With Sauteed Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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You can serve this pasta dish hot or cold which ever you prefer. Moist and delicious it makes a great side dish with chicken, fish or any grilled meat. Ingredients:
2 cups orzo pasta |
4 cups canned chicken broth |
1 large onion (finely diced) |
2 celery ribs (finely diced) |
1/2 green pepper (finely diced) |
1/2 yellow pepper (finely diced) |
1 zucchini (diced) |
8 white mushrooms (sliced) |
3 garlic cloves (minced) |
2 tablespoons olive oil |
2 cups cherry tomatoes (halved) |
3/4 cup parmesan cheese (freshly grated) |
1 lemon (juiced) |
1 lemon (zests) |
2 tablespoons olive oil |
1/4 cup pasta water (reserved) |
1 teaspoon sea salt |
1/2 teaspoon pepper |
1 teaspoon herbes de provence |
Directions:
1. In large skillet saute all vegetables (except garlic) with olive oil until tender slightly golden. Add garlic saute for one more minute, reserve.
2. Bring chicken broth to a boil, add orzo pasta, cook for approximately 6 minutes or until al dente (soft but still with a bite left).
3. Drain pasta (reserve approximately 1/4 cup pasta water for later) and add to the sauted vegetables.
4. Mix in cheese, 2 tablespoons of olive oil, lemon juice and zests, salt, pepper and herbes de provence and finally mix in reserved pasta water, this will loosen the pasta and make it rich and creamy.
5. Serve cold or hot both ways are delicious.
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