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Ingredients
1/3 Cup orzo pasta OR Arborio rice
2 Tablespoons extra-virgin olive oil
1 Medium leek, white & light green parts only, chopped
1 Cup carrots, chopped
4 Large garlic cloves, minced
6 Cups chicken broth
4 Ounces green beans, sliced
4 Ounces yellow summer squash, coarsely chopped
1 Cup asparagus, sliced
1/2 Cup thinly sliced fresh basil, chopped, divided
1/4 Teaspoon pepper
3/4 Cup grated Pecorino Romano cheese
Instructions
Cook pasta according to package directions. Drain; cool under cold running water.
Meanwhile, heat oil in wide large saucepan or Dutch oven over low heat until hot; add leek and carrots and cook, covered, 10 minutes or until vegetables are soft but not browned. Remove cover. Add garlic; cook and stir 30 seconds or until fragrant. Add broth and green beans; bring to a boil over high heat.
Add pasta, squash, asparagus, 1/4 cup of the basil and pepper; reduce heat to medium. Cook 10 minutes or until vegetables are tender, stirring occasionally. Serve topped with remaining 1/4 cup basil and cheese.