Primavera Orzo

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
2		Garlic cloves - chopped
2		Shallots - chopped
1		Zucchini - chopped (small)
1 cup	110g / 3.9oz	Shredded carrots - chopped
1 teaspoon	5ml	Curry powder
3 cups	711ml	Chicken stock
1 cup	237ml	Orzo pasta
1/2 cup	99g / 3.5oz	Grated Parmigiano-Reggiano
3 tablespoons	45ml	Chopped flat-leaf parsley
1 cup	237ml	Frozen peas
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat a medium skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes.

Add curry, chicken 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E02) - from the TV FOOD NETWORK

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