Orzo with Minestrone Sauce
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Prep Time: 15 min
Cook Time: 15 min
Serves: 6
Ingredients
- 12oz Anthony's Orzo (Rosamarina) pasta
- 2 Tbsp Extra virgin olive oil.
- 1 Medium red onion, diced.
- 3 cloves Garlic, minced.
- 1 Zucchini, thinly sliced.
- 1 Yellow squash, thinly sliced.
- 1/2 lb Green beans, cut diagonally.
- 3/4 cup chicken broth
- 1 Tomatoes, coarsely chopped.
- 1 cup canned pinto beans, rinsed and drained.
- 1/3 cup fresh basil, chopped or 1 tsp. Dried.
- 1/4 tsp salt.
- 1/4 tsp fresh ground black pepper.
- 1/2 cup parmesan cheese, grated.
Directions
- In a large non-stick skillet, heat oil until hot over medium heat. Add onion and garlic. Stir frequently until onion is soft.
- Stir in zucchini and yellow squash. Cook until the squash is soft.
- Add green beans and broth, then cook stirring occasionally until the beans are almost tender. Stir in tomatoes, pinto beans, basil, salt and pepper. Cook until green beans are tender and sauce is slightly thickened, about 4 minutes longer.
- Transfer the vegetable mixture to a large bowl adding the drained orzo and toss. Sprinkle with cheese.
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