For the past couple of days I have been scouring online nurseries trying to decide which fruit plants and vegetable seeds to order this year. I’ve got a touch of Spring fever so I thought I’d get a early jump on it! 2 vegetables I NEVER leave out of my garden are squash and bell peppers! Which leads me to one of my favorite recipes to make with my Summer bounty. It’s also a nice treat in the Winter to help cure Spring Fever!
You can throw the vegetables together and while they are roasting, cook the orzo
- 1 (160z) package Orzo Pasta
- 1 zucchini, cut into thin 2-inch-long strips
- 1 yellow squash, cut into thin 2-inch-long strips
- 1/2 yellow bell pepper cut into thin 2-inch-long strips
- 1/2 red bell pepper cut into thin 2-inch-long strips
- 1 tbsp italian seasonings (basil, oregano)
- 1 tsp garlic
- 2 tbsp olive oil
- 2 no-chick’n bouillon cubes
- Fresh pepper to taste
- Vegan parmesan (optional)
Toss vegetables, garlic, oil, and herbs to coat and saute until tender.
Meanwhile, bring a large pot of water with the 2 bouillon cubes to a boil over high heat.
Add the Orzo and cook, stirring occasionally, until tender but still firm, about 9 minutes.
Drain but reserve 1/4 cup of the broth.
Combine pasta with the cooked vegetables in a large bowl, add 1/2 the reserved broth until moistened, add the rest if needed. Pepper to taste.
Sprinkle with vegan parmesan if desired.
Optional addin: vegan chicken such as Morningstar’s Chicken Strip Meal Starters. Throw it in to cook with the veggies!
Note: This is easily made into a soup! Instead of draining the orzo, through the veggies right into the pan with the broth & orzo! You may need to add a cup or 2 more broth though.