Orzo Primavera

2 Teaspoons salt
1 Pound dried orzo
1/4 Cup olive oil
1 Cup diced red sweet peppers
2/3 Cups diced yellow peppers
2 Tablespoons minced shallots
1 Tablespoons minced garlic
1/4 Cup carrots cut in circles
1/2 Cup strings beans, cut in small pieces, cooked
1 Cup diced unpeeled zucchini
1/2 Cup Chicken stock
1/2 Cup tomato sauce
1 Cup frozen peas (defrosted)
1/2 Cup grated Parmesan cheese
Bring a large kettle of salted water to a rolling boil. Add the orzo. Cook about 4 minutes or until tender but firm. The orzo should be slightly underdone. Drain in a colander. In a 10 inch skillet, heat the olive oil. Add the red and yellow pepper and sauté. Add shallot, garlic, carrots, string beans and zucchini. Sauté 2 minutes or until tender crisp. Add the stock and bring to a simmer. Add the tomato sauce, peas, salt, and pepper. Stir until well combined. Add the drained orzo. Turn the heat to high and stir until all the sauce is absorbed into the orzo. Turn off the heat; add the Parmesan cheese. Mix briefly. Serve hot. Serves 8.