Portion Size: ½ cup

Ingredients:     Yields: 8 servings

Ingredients	Notes:
2 teaspoons salt
½ pound orzo	Dried
¼ cup olive oil
1 cup sweet red peppers	Washed, trimmed and diced
2/3 cups yellow peppers	Washed, trimmed and diced
2 tablespoons shallots	Washed, peeled and minced
1 tablespoon garlic	Washed, peeled and minced
¼ cup carrots	Washed, peeled and cut in circles
½ cup string beans	Washed and cut in small pieces, cooked.
1 cup zucchini	Washed, trimmed, diced and unpeeled.
1 cup low sodium chicken broth.
¼ cup tomato sauce
1 cup frozen peas	Defrosted
½ cup Parmesan cheese	Grated

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a large kettle of salted water to a rolling boil. Add the orzo.
2	Cook about 4 minutes or until tender but firm.
3	The orzo should be slightly underdone.
4	Drain in a colander.
5	In a 10-inch skillet, heat the olive oil.
6	Add the red and yellow pepper and sauté.
7	Add shallot, garlic, carrots, string beans and zucchini.
8	Sauté 2 minutes or until tender crisp.
9	Add the stock and bring to a simmer.
10	Add the tomato sauce, peas, salt and pepper.
11	Stir until well combined.
12	Add the drained orzo.
13	Turn the heat to high and stir until all the sauce is absorbed into the orzo.
14	Turn off the heat; add the Parmesan cheese.
15	Mix briefly. Serve hot.