Ingredients
1 large shallot finely diced, or 2 tablespoons diced sweet onion
2 minced garlic
1 small zucchini, chopped
2 tablespoons olive oil
1 cup whole wheat orzo
2 cups vegetable broth, low sodium
1 cup low fat milk
2 cups chopped fresh spinach
1 cup fresh tomato, diced and drained
¼ cup fresh basil, chopped
1/3 cup freshly grated parmesan cheese
salt to taste
Preparation
In a 3 quart sauce pan, sauté first 4 ingredients over medium low heat until tender, but zucchini still firm, about 3 minutes. Add orzo, broth, and milk; cook over medium-high heat and bring to just boiling. Reduce to medium-low heat and simmer about 12 minutes, stirring often, until liquid is mostly absorbed. Stir in spinach, tomato, and basil; stir and simmer over low 5 minutes. Stir in parmesan cheese last. Remove from heat, cover, and let rest 5 minutes. Salt to taste.
