Ingredients
3
tablespoons olive oil
2
medium zucchini, cut into 1/4-inch slices
1
medium onion, chopped
2
cloves garlic, finely chopped
8
oz uncooked orzo pasta (1 cup)
1 1/2
cups Progresso™ vegetable broth (from 32-oz container)
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (19 oz) Progresso™ chick peas, drained, rinsed
2
teaspoons grated lemon peel
1/2
teaspoon salt
1/4
teaspoon pepper
1
tablespoon lemon juice
1/4
cup julienned fresh basil leaves
Preparation
In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to plate.
Add remaining 2 tablespoons oil, the onion and garlic to skillet. Cook and stir 2 to 3 minutes or until softened. Add orzo; cook and stir 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling; cover, and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.
Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover and let stand 3 to 5 minutes or until all the liquid is absorbed. Stir in basil, and serve.
