Ingredients
1 small zucchini, chopped1 shallot, chopped2 tablespoons olive oil2 garlic cloves, minced1 cup uncooked whole wheat orzo pasta2 cups vegetable broth1 cup 2% milk1 package (6 ounces) fresh baby spinach2 medium tomatoes, seeded and chopped1/4 cup minced fresh basil1/3 cup grated Parmesan cheeseSalt and pepper to taste
Preparation
In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed.
Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper.
