Ingredients:
- 1 tablespoon vegetable oil
- 1 pound italian sausage cut into 2-inch lengths
- 1 cup dried orzo pasta (rosamarina)
- 1 14 ounce can low-sodium beef broth
- 1/2 cup water
- 1 teaspoon dried italian seasoning, crushed
- 2 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 2 medium zucchini, halved lengthwise and coarsely chopped (2-1/2 cups)
- 3 tablespoons green onions cut into 1-inch pieces
- 3 tablespoons finely chopped red sweet pepper
- salt and ground black pepper
Directions:
- In a large skillet heat oil over medium-high heat
- Add sausage, cook and stir until done
- Stir in orzo
- Cook and stir for 1 minute
- Stir in broth, the water, and italian seasoning
- Bring to boiling, reduce heat and boil for 9 minutes or until orzo is tender, stirring occassionally
- In the meantime, heat butter and oil in another skillet
- Saute vegetables, garlic and salt and pepper until tender
- Stir vegetables into sausage mixture
Notes:
- I made adjustments to the original recipe
Nutrition Facts: