• 2 tablespoons oil
• 2 cloves garlic, chopped
• 2 green onions, chopped
• 1 small zucchini, chopped
• 1 cup shredded carrots, chopped
• 1 teaspoon curry powder
• 3 cups chicken stock
• 1 cup orzo or penne pasta
• 1/2 cup grated parmesan cheese
• 3 tablespoons chopped flat-leaf parsley, a handful
• 1 cup frozen peas
• Salt and pepper
Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo/pasta 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, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.
For a quick cooking recipe, boil pasta separately then add cooked pasta to sautéed vegetables and only one cup of chicken broth. Cook high until liquid is absorbed then add cheese, parsley, and peas.