Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Fresh, al dente vegetables and orzo with a creamy tomato and Parmesan sauce makes a fantastic side dish. This primavera is a good base recipe that you can tweak with other seasonal vegetables, or freshen up with fresh lemon juice or white wine.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can use vegetable broth instead of chicken, if preferred.

Nutrition Facts

253 calories; protein 10.4g; carbohydrates 41.3g; fat 5.7g; cholesterol 8.2mg; sodium 1602.7mg. Full Nutrition
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