Easy Italian Skillet Supper
Equipment
- skillet 10-inch
Ingredients
- 1 can 14 oz vegetable broth
- 1¼ cups uncooked orzo or rosamarina pasta 8 oz
- 1 can diced tomatoes with basil garlic and oregano, undrained
- 1 can black beans drained, rinsed
- 2 cups frozen broccoli cauliflower and carrots (from 1-lb bag)
- 2 tablespoons chopped fresh parsley if desired
- 2 tablespoons shredded Parmesan cheese
Instructions
- In 10-inch skillet, heat broth to boiling.
- Stir in pasta.
- Return to boiling.
- Reduce heat to low; cover and simmer 10 to 12 minutes or until liquid is absorbed.
- Stir in tomatoes, beans and vegetables.
- Cover; cook over medium heat 5 to 10 minutes, stirring occasionally, until vegetables are tender.
- Stir in parsley; sprinkle with cheese.
Nutritional Information
Calories: 370 kcal