ONE-POT LEMON-BASIL ORZO AND VEGETABLES

One-Pot Lemon-Basil Orzo and Vegetables image

Lemon and fresh basil give this light-yet-satisfying dish its bright flavor, while the orzo, chick peas, zucchini and tomatoes complete the meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 5

Number Of Ingredients 13

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Ingredients

3 tablespoons olive oil
2 medium zucchini, cut into 1/4-inch slices
1 medium onion, chopped
2 cloves garlic, finely chopped
8 oz uncooked orzo pasta (1 cup)
1 1/2 cups Progresso™ vegetable broth (from 32-oz container)
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (19 oz) Progresso™ chick peas, drained, rinsed
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
1/4 cup julienned fresh basil leaves

Steps:

In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to plate.
Add remaining 2 tablespoons oil, the onion and garlic to skillet. Cook and stir 2 to 3 minutes or until softened. Add orzo; cook and stir 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling; cover, and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.
Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover and let stand 3 to 5 minutes or until all the liquid is absorbed. Stir in basil, and serve.

Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g