Ingredients
1
cup uncooked orzo or rosamarina pasta (6.5 oz)
1
lb Italian pork sausage links, cut into 3/4-inch slices
1
teaspoon vegetable oil
4
oz green beans, cut in 1-inch pieces (about 1 cup)
3/4
cup yellow bell pepper strips
1/2
cup peeled baby carrots, cut in half lengthwise
1/4
teaspoon salt
2
tablespoons water
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4
cup crumbled feta cheese (3 oz)
Chopped fresh parsley, if desired
Preparation
Cook and drain pasta as directed on package.
In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring occasionally, until no longer pink and thoroughly cooked. Transfer to plate. In same skillet, heat oil over medium heat. Add beans, bell peppers, carrots and salt; stir 1 minute to coat vegetables. Add water. Cover; reduce heat to low, and cook 5 to 6 minutes or until vegetables are crisp-tender.
Remove cover; stir in tomatoes, sausage and cooked pasta. Increase heat to medium; cook 3 to 4 minutes or until completely heated through. Garnish with cheese and parsley.
