It’s cold and windy and I want pasta. Loads of pasta. Creamy, cheesy pasta. I want to curl up on my couch and watch Bravo and go face first in to a bowl of pasta.
For the sake of my waistline, I try my hardest to avoid creamy pastas, but this orzo primavera is one I can make regularly and feel ZERO guilt. The trick? A ton of veggies and parmesan sauce lightened up with lowfat milk. It’s simple, it’s super fast and it’s delicious!
If you’re not familiar with orzo, it’s a small pasta. It’s a little larger than rice and has a wonderful chewy texture. It’s a fun change of pace if you’re in the spaghetti/penne/bowtie rut.
My kids love it too, which is always an added bonus. You can easily adjust this recipe to appeal to your family. If they are more of a mac and cheese loving crowd, sub some sharp cheddar for the parmesan. Got some broccoli haters? Use frozen green beans, corn, even bell peppers. Or, if you need a little added protein, top with grilled chicken or sauted shrimp.
Try it tonight, for meatless Monday! I’m pretty sure it’ll go into your regular rotation.