Primavera Orzo
Susie Hojel
4 servings
- 2 Tablespoons extra-virgin olive oil
- 2 Cloves garlic, chopped
- 2 Shallots, chopped
- 1 Small zucchini, chopped
- 1 Cup shredded carrots
- 1 Teaspoon curry powder
- 3 Cups chicken stock
- 1 Cup orzo pasta
- 1/2 Cup grated Parmigiano-Reggiano
- 3 Tablespoons chopped flat-leaf parsley (a handful)
- 1 Cup frozen peas
- Salt and pepper
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