Thursday, May 20, 2010

Italian Skillet Supper

1 (15 oz) can vegetable broth
1 1/4 cups uncooked orzo pasta
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano, undrained
2 cups frozen broccoli and cauliflower
Parmesan cheese
  1. Heat the broth in a large skillet until boiling and add in the pasta. Return to a boil and reduce heat to low. Cover and simmer for 10 to 12 minutes.
  2. Stir in the tomatoes, beans and vegetables. Cover and cook over medium heat for 5 to 10 minutes, or until vegetables are tender
  3. Serve with a sprinkling for Parmesan cheese.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.