ITALIAN SAUSAGE ORZO
This light dish is perfect for any night of the week, and it looks as good as it tastes! If you have leftover sauteed mushrooms or other vegetables, toss them in as well. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water and bouillon to a boil. Stir in orzo; return to a boil. Cook until al dente, 8-10 minutes. Drain orzo, reserving 3/4 cup cooking liquid., In a large skillet coated with cooking spray, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 6-8 minutes. Stir in tomatoes, roasted pepper, salt, pepper, pepper flakes and orzo. Heat through over medium-low heat; stir in reserved cooking liquid to moisten if desired. Remove from heat; stir in basil and cheese.
Nutrition Facts : Calories 265 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 623mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
ORZO WITH SAUSAGE, PEPPERS, AND TOMATOES
Steps:
- In a large saucepan, bring the chicken broth and 3 cups of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
- While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the turkey sausage and sauté until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes (if using) to the pan and cook until heated through, about 2 minutes.
- Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer it to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and salt and pepper to taste. Toss well to combine, adding the reserved cooking liquid if needed to loosen the pasta. Top with the Parmesan and sprinkle with the remaining parsley.
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- Combine the chicken broth and water in a pot and bring to a boil. Add the orzo and cook until al dente. Drain, reserving the cooking liquid. Place the orzo in a large bowl.
- Meanwhile, heat the olive oil in a sauté pan. Add the sausage and cook, breaking it up as it cooks. Once browned and cooked through, add the garlic and cook for 30 seconds, then add the peppers and tomatoes. Continue to cook until warmed through, about 2 minutes.
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