Garden Orzo

Colorful, flavorful vegetables and orzo make a great combination for a side dish that is a bit different from the usual pasta side dishes.

3 cups chicken broth
1 cup orzo pasta
1 tbsp olive oil
1 cup diced zucchini
1 cup diced red pepper
⅓ cup diced onion
½ tsp. minced fresh garlic
¼ cup grated Parmesan cheese
1 tbsp chopped fresh basil (optional)
salt and pepper to taste

In a medium-size saucepan, bring the chicken broth to a boil.  Add the orzo and simmer for 8 to 10 minutes, or until tender.  Drain if necessary.

Meanwhile, in a medium-size skillet, heat the oil over medium heat.  Add the zucchini, red pepper, and onion and cook for 5 minutes, stirring often, until the vegetables are softened.  Add the garlic and cook for 1 minute more.  Remove the skillet from the heat.

In a medium-size bowl, mix the orzo, the vegetable mixture, Parmesan cheese, basil, salt, and pepper. Garnish with fresh basil leaves.  Serve warm or at room temperature.