Another delicious dinner, packed with veggies and pasta, YUM!
2 tablespoons olive oil
4 green onions, sliced
2 garlic cloves, minced
2 cups orzo pasta
salt and pepper
6 cups vegetable broth, warmed
1/2 pound brussel sprouts, cut in half
1/2 bunch broccoli, cut into bite size pieces
2 medium zucchini, cut into bite size pieces
1/2 cup shredded Parmesan plus more for garnish
grated zest of one lemon
1/4 cup chopped fresh basil
1 In a large saucepan, heat oil over medium heat. Add green onions and garlic and stir and cook until fragrant, about 30 seconds. Pour in orzo and stir to coat with oil mixture. Reduce heat to medium. Ladle two cup of broth into pan, stir in gently, and bring to a boil. Cook, stirring, until most of the liquid is absorbed, about 2 – 3 minutes. Add 2 more cups of broth and repeat.
2 Add remaining broth and brussel sprouts, broccoli, and zucchini. Cook for 2 – 3 minutes, stirring often. When liquid is almost all absorbed, add Parmesan, lemon zest, and basil. Cook for another two minutes. Serve with more Parmesan.
recipe from The Pioneer Woman
Pingback: Very Green Orzotto — Penny’s Food Blog | My Meals are on Wheels