Recipe Wednesday

 Parmesan Orzo and Meatballs

INGREDIENTS

1 1/2cups frozen bell pepper and onion stir-fry (from 1-lb bag)

2tablespoons Italian dressing

1 3/4cups Progresso® beef flavored broth (from 32-oz carton)

1cup uncooked orzo or rosamarina pasta (6 oz)

16 frozen cooked Italian-style meatballs (from 16-oz bag)

1 large tomato, chopped (1 cup)

2 tablespoons chopped fresh parsley

1/4cup shredded Parmesan cheese

DIRECTIONS

• 1In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low. Cover; cook 10 minutes, stirring occasionally.
• 2Stir in tomato. Cover; cook 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.
•  
• Now I did pepper and onion that was not in a bag or anything and I did half an onion and a whole green pepper. I also did a can of diced tomatoes instead of the 1 large tomato. AND I did Kraft's triple cheddar blend for the cheese part.
•  

 

It was delicious!

Heres my  picture.