Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 3 garlic cloves, minced | ||
| ½ c. chopped onion | ||
| 1 (14 oz) can Hy-Vee chicken broth | ||
| 1 (12 oz) can Hy-Vee fat-free evaporated milk | ||
| 2 c. uncooked orzo | ||
| ½ c. frozen Hy-Vee peas | ||
| ½ c. chopped zucchini | ||
| ½ c. shredded carrots | ||
| ¼ c. shredded Parmesan cheese | ||
| 3 tbsp. fresh chopped basil |
Directions
- Heat oil in a skillet over medium-high heat. Add garlic and onion; sauté 2 minutes.
- Add broth and milk; bring to a boil.
- Stir in orzo. Reduce heat to medium-low. Cover and simmer 10 minutes, stirring occasionally.
- Stir in peas, zucchini and carrots. Cook until heated through.
- Stir in Parmesan cheese and top with basil before serving.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 290mg
- Total Carbohydrates: 32g
- Protein: 10g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 6%
0%
Iron 8%
0%
Calcium 15%
Recipe Source:
Hy! Magazine.