Vegetable Orzo

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.