Orzo Primavera

This recipe is originally from Rachael Ray of the Food Network, but I have tweaked it to my taste. It is delicious and easy to prepare because it is all done in one skillet.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  cloves  minced garlic
• 1  minced shallot
• 1  small zucchini, chopped small
• 1  cup  shredded carrot
• 3  cups  chicken stock
• 1  cup orzo pasta
• 1⁄2 cup  grated parmesan cheese
• 3  tablespoons  chopped fresh parsley
• 1  cup  frozen peas
•  salt and pepper

Directions

1. Heat a medium skillet over medium high heat and add oil.
2. Add garlic, shallots, zucchini and carrots and saute for five minutes.
3. Add chicken broth and bring to a boil.
4. Add orzo and bring to a boil, cover and reduce heat to medium.
5. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, about ten minutes.
6. Uncover and stir in cheese, parsley and peas.
7. Season with salt and pepper to taste.