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Ingredients45 m servings 253
Original recipe yields 6 servings
- 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.
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- Cook's Note:
- You can use vegetable broth instead of chicken, if preferred.
Per Serving: 253 calories; 5.7 41.3 10.4 8 1603 Full nutrition