Primavera Orzo

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Primavera Orzo

 

2 TB extra virgin olive oil (EVOO)

2 cloves garlic, minced

2 shallots, chopped

1 small zucchini, chopped

1 cup shredded carrots, chopped

1 tsp. curry powder

3 cups vegetable broth

1 cup orzo pasta

1/2 cup grated Parmigiano Reggiano cheese

3 TB chopped flat leaf parsley

1 cup frozen peas

Salt and ground black pepper

 

Heat a medium skillet over medium high heat. Add olive oil. Add garlic,

shallots, zucchini and carrots.

Sauté 5 minutes.

 

Add curry, and broth and bring to a boil. Add orzo and bring to a boil. Cover

and reduce heat to medium.

Cook, stirring occasionally until pasta absorbs the liquid and is al dente in

texture, 10 minutes.

 

Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to

your taste.

 

Serves: 4.