INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves , finely chopped
  • 12 ounces orzo pasta
  • 3 cups vegetable broth
  • 1 1/2 cups frozen baby green peas and pearl onions
  • 1 (7 1/2ounce)jar roasted red peppers, drained and chopped
  • salt and pepper

DIRECTIONS

  1. In a large, deep-sided skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes.Add the orzo and cook, stirring, for 2 minutes.
  2. Add the broth, peas and pearl onions, red peppers, salt, and black pepper. Bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times until the orzo is tender yet still firm to the bite and absorbed the liquids, about 15 minutes. Serve at once.