Categories: Pasta, Rachael Ray, Side Dish

Ingredients

• 2 tablespoons olive oil
• 2 cloves minced garlic
• 1-2 minced shallot
• 1 small zucchini, chopped small
• 1 cup shredded carrot
• 3 cups chicken stock
• 1 cup orzo pasta
• 1/2 cup grated parmesan cheese
• 3 tablespoons chopped fresh parsley
• 1 cup frozen peas
• salt and pepper

Directions

1. Heat a medium skillet over medium high heat and add oil.

2. Add garlic, shallots, zucchini and carrots and saute for five minutes.

3. Add chicken broth and bring to a boil.

4. Add orzo and bring to a boil, cover and reduce heat to medium.

5. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, about ten minutes.

6. Uncover and stir in cheese, parsley and peas.

7. Season with salt and pepper to taste.

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