Primavera Orzo

Yield:  4 Servings


2 tablespoons extra virgin olive oil

2 cloves garlic, finely chopped

2 shallots, finely chopped

1 small zucchini, chopped

1 cup shredded carrots, chopped

1 teaspoon curry powder

3 cups chicken stock

1 cup orzo pasta

½ cup grated Parmigiano-Reggiano

3 tablespoons flat leaf parsley, chopped

1 cup frozen peas

Salt and freshly grated pepper



Heat a medium skillet over medium high heat.  Add olive oil, swirling to coat pan.  Add garlic, shallots, zucchini and carrots.  Saute for 5 minutes.  Add curry, chicken stock and bring to a boil.  Add orzo and bring to a boil.  Cover and reduce heat to medium.  Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, approximately 10 minutes.  Uncover and stir in cheese, parsley and peas.  Season with salt and freshly grated pepper, to taste.


Rachael Ray – Food Network – Episode# TM1E02 – 2006