EASY ITALIAN SKILLET SUPPER

Easy Italian Skillet Supper image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 7

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1 can (14 1/2 ounces) ready-to-serve vegetable broth
1 1/4 cups uncooked rosamarina (orzo) pasta (8 ounces)
1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen broccoli, cauliflower and carrots (from 16-ounce package)
2 tablespoons chopped fresh parsley, if desired
2 tablespoons shredded Parmesan cheese

Steps:

Heat broth to boiling in 10-inch skillet. Stir in pasta. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes or until liquid is absorbed.
Stir in tomatoes, beans and vegetables. Cover and cook over medium heat 5 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in parsley; sprinkle with cheese.

Nutrition Facts : Calories 305, Carbohydrate 66 g, Cholesterol 2 mg, Fiber 11 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg