Recipe Source: Deliciously Healthy Family Meals
||1 C pasta
1 C dry whole-grain orzo (pasta)
1 Tbsp olive oil
1 tsp garlic, minced (about 1 clove)
1 C jarred roasted red peppers in natural juice, drained and diced (or substitute fresh roasted red peppers; see tip) (Leftover Friendly)
2 C low-sodium chicken broth
1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
½ C shredded part skim mozzarella cheese
Percent Daily Values are based on a 2,000 calorie diet.
Preheat oven to 400 ºF. Place orzo on a baking sheet and toast in the oven for 5 minutes, or until it just begins to brown (or brown in a saucepan). Remove from heat and cool slightly.
Heat olive oil in a medium saucepan over medium heat. Add garlic, and cook gently until it gets soft, but does not brown (about 30 seconds).
Add peppers, and cook until heated through.
Add toasted orzo and chicken broth. Bring to a boil and simmer gently, stirring often until the pasta has absorbed all of the liquid and is fully cooked, about 10–15 minutes. (If necessary, add 2 more tablespoons broth at a time, up to ¼ cup.)
Add herbs and cheese. Toss gently to mix; do not overmix or the cheese will become gummy. Serve immediately.
To make roasted red peppers, see cooking instructions in Healthy Eating FAQs. Make extra to use in other Keep the Beat™ recipes.
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