Post by marlaoh on Nov 17, 2004 10:22:29 GMT -6
Orzo with Vegetable Tomato Sauce and Pesto
Prep: 15 min, Cook: 15 min.
1/4 cup olive oil
2 medium red onions, chopped
2 large cloves garlic, minced
2 small zucchini, finely diced
1/2 lb. fresh mushrooms, diced
2 cups orzo pasta
1/2 cup dry red wine
1-3/4 lbs. canned diced tomatoes, juice reserved
2 cups water
2 cups bottled roasted red bell peppers, cut into 1/2 inch dice
1/4 cup plus 2 Tbs. pesto sauce, homemade or purchased
2/3 cup grated Parmesan cheese
Heat oil in a nonstick saucepan over medium high heat. Stir in onion and garlic and cook 3-4 minutes, stirring often, until onion begins to soften. Add zucchini and mushrooms and cook 2 minutes longer. Stir in orzo, wine, tomatoes with their juice, water, and salt to taste. Cover and bring to a boil. Reduce heat to low and simmer gently about 10 minutes, stirring often, until pasta is almost tender. Remove from heat. Add roasted peppers, cover and let stand 5 minutes. Stir in pesto sauce and pepper to taste. Serve with Parmesan cheese.
Prep: 15 min, Cook: 15 min.
1/4 cup olive oil
2 medium red onions, chopped
2 large cloves garlic, minced
2 small zucchini, finely diced
1/2 lb. fresh mushrooms, diced
2 cups orzo pasta
1/2 cup dry red wine
1-3/4 lbs. canned diced tomatoes, juice reserved
2 cups water
2 cups bottled roasted red bell peppers, cut into 1/2 inch dice
1/4 cup plus 2 Tbs. pesto sauce, homemade or purchased
2/3 cup grated Parmesan cheese
Heat oil in a nonstick saucepan over medium high heat. Stir in onion and garlic and cook 3-4 minutes, stirring often, until onion begins to soften. Add zucchini and mushrooms and cook 2 minutes longer. Stir in orzo, wine, tomatoes with their juice, water, and salt to taste. Cover and bring to a boil. Reduce heat to low and simmer gently about 10 minutes, stirring often, until pasta is almost tender. Remove from heat. Add roasted peppers, cover and let stand 5 minutes. Stir in pesto sauce and pepper to taste. Serve with Parmesan cheese.