Ingredients
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1 cup orzo pasta
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2 teaspoons salt
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1 tablespoon olive oil
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1 red bell pepper, seeded, cored and diced
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4 green onions, cleaned and chopped
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1 tablespoon minced garlic
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1 yellow squash, diced
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1 zucchini, diced
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1 tomatoes, diced
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1/2 cup tomato sauce
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1/2 cup chicken stock
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3 tablespoons light cream
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1/2 cup grated parmesan cheese
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salt
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fresh ground black pepper
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1 carrot, cut into thin strips
Instructions
- Cook orzo with salt according to packet instructions.
- Heat the oil in a large frying pan.
- Sauté red pepper and carrot on a low heat for 10 minutes until softened.
- Increase heat to medium and add green onions and garlic and sauté for 2 to 3 minutes.
- Add the squash, zucchini and tomato and cook for a couple of minutes more.
- Add the tomato sauce and stock.
- When the sauce comes to a simmer, turn heat to low and stir.
- Stir in the drained orzo.
- Stir in the cream.
- Stir in parmesan cheese.
- Remove from heat.
- Add salt and pepper to taste.
- Can be served immediately, or at room temperature.