Ingredients
1 small zucchini, chopped
1 shallot, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 cup uncooked whole wheat orzo pasta
2 cups vegetable broth
1 cup 2 percent milk
1 package (6 ounces) fresh baby spinach
2 medium tomatoes, seeded and chopped
¼ cup minced fresh basil
⅓ cup grated Parmesan cheese
Salt and pepper to taste
Directions
In a large saucepan, sauté zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil. Reduce heat to medium-low cook and stir for 10–15 minutes or until liquid is almost absorbed.
Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from heat; stir in the cheese, salt and pepper.
Recipe Courtesy Of
Taste of Home
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