It’s quite embarrassing that I haven’t posted anything in nearly two whole weeks, so let me break the ice a bit with this quickie one-pan meal. It uses fresh vegetables and another fun pasta shape – orzo.

Orzo is a small pasta, shaped rather like large rice grains, and particularly well-suited to my favorite one-pan meal concoctions. Basically, you can just toss it into the pan with everything else, and it will cook itself! One less pot to wash!

This dish is also very versatile – don’t limit yourself to the vegetables I used here. You can use whatever’s on hand or even (ack! don’t tell anyone!) frozen mixed vegetables of your choice! And it takes about 30 minutes or less from fridge to table. No excuses, now!

Orzo Pasta & Veggie Skillet

(makes about 4 servings as a main dish)

Ingredients:

3 Tbs. olive oil

1 large onion, chopped coarsely

3-4 cloves garlic (or more if you like), chopped coarsely

approx. 3 cups broccoli florets

2 large yellow summer squash, chopped coarsely

1 large (or 2 medium) tomatoes, chopped coarsely

1 32 oz. container of vegetable stock or broth (preferably organic)

1 box orzo pasta

salt & pepper to taste

Shredded parmesan cheese for topping (optional)

Preparation:

In a large pan, heat the olive oil on medium-high, then add the onions and garlic. Season lightly with salt and pepper, and sauté for about 3-5 minutes, or until the onion is translucent. Add the broccoli and squash, stir and cook briefly, or till the broccoli starts to turn a bright green. Add the tomatoes and stir to combine.

Pour in the vegetable stock, turn the heat up to high, and bring to a boil. Now add the orzo, stir to combine, cover the pan with a tight-fitting lid, and reduce the heat to medium. Allow to cook for about 12-15 minutes.

Sprinkle individual servings with parmesan cheese, if desired.