One Pan Vegetable Orzo Dinner

Ingredients:

Amounts of vegetables based off of preference

• 2.5 cups of orzo (dry)

• 3 cups of low sodium vegetable broth

• 2-4 cups of spinach

• 1-2 bell peppers, diced

• 1/2 red onion, diced

• ½ cup of cherry tomatoes, cut in half

• 2-4 cups of diced squash based off of season (summer: yellow squash, zucchini; winter: delicata, butternut)

• 2 cups of mushrooms, chopped

• 2 cloves of garlic, minced

• Olive oil

• Seasoning to taste: basil, oregano

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Directions:

1. Over medium heat, add olive oil to medium to large size skillet. Once warm, add in mushrooms

2. Once mushrooms are tender, but not thoroughly cooked through, add in the squash with oregano and additional olive oil as needed

3. As squash is cooking, add in diced onions, basil, and minced garlic

4. Add bell peppers into the mixture

5. Once bell peppers are soft, add in orzo and vegetable broth and increase heat to high heat and stir thoroughly to prevent orzo from sticking to pan

6. Halfway through cooking the orzo, add in tomatoes 

7. When the orzo is al dente, add in spinach and lower heat to medium

8. Once spinach is cooked through and vegetable broth is absorbed by orzo, your dish is ready to be served!