Guest guest Report post Posted March 29, 2006 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. Quote Share this post Link to post Share on other sites