Orzo With Tomatoes

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Orzo With Tomatoes

 

2 T. olive oil

4 green onions, minced

2 large yellow bell peppers, chopped

2 large red bell peppers, chopped

4 cups peeled and chopped fresh tomatoes

1/4 t. tarragon

1/3 cup water

11/2 pounds orzo (rice-shaped pasta)

1 cup fresh peas

salt

1/4 cup fresh Parmesan cheese, grated (optional)

 

In a large skillet, sauté green onions in olive oil

until soft. Add the yellow and red peppers; stir to

blend. Add tomatoes, tarragon, and water. Stir and

simmer over low heat until most of the liquid

evaporates. (Note: Take care not to burn this

mixture.) Prepare the orzo according to the package

directions. Add peas to the tomato mixture, and cook

about 3 minutes. Drain the pasta, and toss with the

tomato mixture. Salt to taste. Serve with Parmesan

cheese on the side if desired.

 

Serves: 10.

 

Calories per serving: 165; protein: 6 grams;

carbohydrate: 26 grams; fat: 4 grams; cholesterol: 2 milligrams.

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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