Orzo Primavera

* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, chopped
* 1 small zucchini, chopped
* 1 cup shredded carrots, chopped
* 3 cups chicken stock
* 1 cup orzo pasta
* 1/2 cup grated Parmesan cheese
* 3 tablespoons chopped flat-leaf parsley, a handful
* 1 cup frozen peas
* Salt and pepper

Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, zucchini and carrots. Saute 5 minutes. Add 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.
Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user ALLSWEETALI.