Thank you Marcia for another yummy IC-suitable item! With fresh veggies soon to be in season, this recipe will be the hot Spring dish.

Serves 4

1 Tbsp butter
1/2 cup chopped sweet onion (optional if sensitive)
2 cloves minced garlic
8 ounces dry orzo-shaped pasta
1 15 ounce can low sodium/organic chicken broth
2 small, fresh chopped zucchini
2 small, fresh chopped yellow squash
1/2 cup shredded parmesan or mozzarella cheese
1 Tbsp chopped fresh parsley (1 tsp dried)
salt and pepper to taste

In a medium saucepan, melt butter over medium heat. Add onions and garlic, cook stirring frequently for 2 minutes until translucent. Add orzo, cook for 1 minute stirring constantly. Stir in broth, zucchini and squash. Bring to a boil. Cover, reduce heat to a simmer and stir occasionally for 10 minutes.
Uncover and cook stirring for 2 minutes until most of the liquid is absorbed. Stir in cheese, parsley, salt and pepper. Serve warm garnished with a sprig of parsley.


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