There’s nothing more comforting than a bowl of creamy pasta – and even better when it’s full of veggies! I love this recipe so much, it’s usually one of the first I give to friends when they want to make something new, and quick, and crowd pleasing. It’s creamy like a risotto, but much easier (for those who have risotto-fear). I love that it has peas (of course, I’ve fallen in love with peas so I’m biased). Peas are loaded with vitamins A, B1, B6, C, and K. One cup of boiled green peas has 46% of your RDA of vitamin K1, known for maintaining bone health and helping blood to clot to prevent bleeding. Peas are high in fiber and low in fat and contain no cholesterol. Plus, they’re a good source of vegetable protein.
2 tbsp extra-virgin olive oil
2 cloves garlic, chopped
12 oz. [1.5 C] orzo pasta
3 C vegetable broth
1 C frozen peas
1 medium onion, diced
2 red peppers, roasted [or 1- 7.5 oz jar roasted red peppers], chopped
salt and pepper, to taste
1. Heat oil over med heat in large deep sided skillet.
2. Sauté onion and garlic, until onion is on it’s way to translucent, about 5 min.
3. Add red peppers, sauté about 2-4 min.
4. Add orzo. Cook about 2-3 minutes. Add broth, salt and pepper. Bring to boil over high heat.
5. Reduce heat to simmer, cover and let simmer 10 min [stirring occasionally]
6. Add peas, and let cook 5 more minutes [or until orzo is tender, yet still firm to bite, and has absorbed all the liquid]
7. Serve at once… It’s good leftover, but best right when done.
Experiment with fresh herbs such as oregano, basil, rosemary. Toss in when you add the peas. Serve alone or with some lightly salted steamed broccoli and carrots [steamed for 5 min: no more, no less] and some garlic bread. You could also add a side of cooked black beans tossed with some fresh diced tomatoes and oregano, or some corn — salt and pepper to taste.