Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N 3 | garlic cloves, -- minced |
| \N 1 | red bell pepper, -- diced |
| \N \N | Date: Fri, 1 Nov 1996 07:52:25 |
1 c orzo pasta
2 qt water
2 c chopped onions
¼ c olive oil -- (divided )
2 c diced carrots
1 md yellow crookneck or zucchini : squash, -- chopped
1 TB fresh dill, -- minced
1 ts fresh marjoram leaves
3 c cooked and drained
: cannellini beans -- or one : (15-ounce)
14 oz can artichoke hearts, --
: drained and chopped
14½ oz can Italian style stewed : tomatoes
: Salt and freshly ground : black pepper to taste : Red wine vinegar
In a large covered pot, bring water to a boil. Add orzo to water and return to boil. Simmer about 10 minutes until al dente. Drain and add 2 tablespoons olive oil. Stir well and set aside. Saute garlic and onions in 2 tablespoons olive oil in large skillet over medium-high heat. Add carrots and bell peppers to skillet and stir well. Add squash to skillet with beans and vegetables and mix well. Add dill, mint and marjoram. Gently stir in cannellini beans, artichoke hearts and stewed tomatoes. Simmer several minutes. Add orzo to hot beans and vegetables. Add salt and pepper to taste. Serve hot with a splash of red wine vinegar.
Recipe By :MEALS WITHOUT MEAT SHOW #5005 ~0500