Orzo Primavera recipe
All Recipes Side Dish
Ingredients
- 4 teaspoons kosher salt, divided 1 ⅓ cups uncooked orzo pasta 1 tablespoon olive oil 1 red bell pepper, chopped 1 carrot, cut into thin slices 1 medium onion, chopped 1 tablespoon minced garlic 1 medium zucchini, cut into bite-sized pieces 1 medium yellow squash, cut into bite-sized pieces ½ cup chicken broth ½ cup tomato sauce ¼ teaspoon ground black pepper 2 tablespoons half-and-half ½ cup grated Parmesan cheese
Nutrition Info
- 253.2 caloriescarbohydrate: 41.3 gcholesterol: 8.2 mgfat: 5.7 gfiber: 3.7 gprotein: 10.4 gsaturatedFat: 2.1 gservingSize: -sodium: 1602.7 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Orzo Primavera
Directions
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Bring a large pot of water to a rolling boil, add 2 teaspoons salt. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 6 to 11 minutes. Drain.
Heat oil in a skillet over low heat. Add bell pepper and saute for 10 minutes. Increase heat to medium and add carrot, onion, and garlic. Saute until carrot begins to soften, 2 to 3 minutes. Add zucchini and summer squash, cook for 1 minute more. Increase heat to high and add broth, tomato sauce, remaining salt, and pepper. Cook until sauce comes to a simmer, about 5 minutes. Reduce heat to low.
Add orzo to the sauce and mix well. Remove from heat. Stir in half-and-half, followed by Parmesan cheese. Serve hot or at room temperature.