Italian sausage and orzo skillet
1 cup uncooked orzo or rosamarina pasta (6.5 oz)
1 bag (11 oz) frozen market blend vegetables (better if colorful)
1 lb Italian pork sausage links, cut into 1/2-inch slices
1 can (14.5 oz) diced tomatoes, undrained
3/4 cup crumbled feta cheese (3 oz)
Chopped fresh parsley, if desired
NOTE: I add between 1/4 cup and 1/3 cup of Spaghetti sauce to provide a bit more liquid.
Prep. Time → 20 min
Cook Time → 10 min
1. Cook and drain pasta as directed on package. Meanwhile, cook vegetables as directed on package.
2. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 6 minutes, stirring occasionally, until no longer pink. Drain; return to skillet.
3. Stir tomatoes, cooked pasta and vegetables into skillet with sausage; heat until hot. Sprinkle with cheese. Garnish with chopped fresh parsley.
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