Veggie-Loaded Orzo and Sausage

Name: Veggie-Loaded Orzo and Sausage with Zucchini, Tomatoes, and Bell Pepper
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: ¼ ounce Parsley; 2 ounce Garlic; 1 unit Red Onion; 4 ounce Grape Tomatoes; 1 unit Zucchini; 1 unit Bell Pepper; 9 ounce Sweet Italian Pork Sausage; 6 ounce Orzo Pasta; ¼ cup Parmesan Cheese; 2 pack Lemon Juice; 2 teaspoon Olive Oil; Salt; Pepper

with Zucchini, Tomatoes, and Bell Pepper

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With this recipe, we gave ourselves a challenge: to see how many veggies we could tuck into orzo pasta before going into veggie overload. As it turns out, it might be impossible to have too many veggies. But we settled on a pretty solid bunch—half-moons of succulent zucchini, strands of sweet bell pepper, and juicy grape tomato baubles. Plus, there are bits of Italian sausage to keep things nice and meaty.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¼ ounce

Parsley

2 ounce

Garlic

1 unit

Red Onion

4 ounce

Grape Tomatoes

1 unit

Zucchini

1 unit

Bell Pepper

9 ounce

Sweet Italian Pork Sausage

6 ounce

Orzo Pasta

(Contains: Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

2 pack

Lemon Juice

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3598 kJ

Calories860 kcal

Fat44 g

Saturated Fat16 g

Carbohydrate84 g

Sugar12 g

Dietary Fiber7 g

Protein36 g

Cholesterol95 mg

Sodium1120 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Large Pan

•Slotted Spoon

•Strainer

Instructions

PDF

Wash and dry all produce. Bring a large pot of salted water to a boil. Finely chop parsley. Mince or grate garlic. Halve, peel, and finely chop onion. Halve tomatoes. Halve zucchini lengthwise, then slice into ¼-inch-thick half-moons. Core and seed bell pepper, then thinly slice. Remove sausage from casings.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook until browned, 4-5 minutes. Remove from pan with a slotted spoon and set aside, keeping as much grease in pan as possible.

Heat another drizzle of olive oil in same pan over medium heat. Add onion and zucchini. Cook, tossing, until softened, 5-6 minutes. Season with salt and pepper.

Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-9 minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.

Add bell pepper and garlic to pan with zucchini. Cook, tossing, until bell pepper softens, 2-4 minutes. Add tomatoes and cook, tossing, until warmed through, 1-2 minutes. Season with salt and pepper. Toss orzo and sausage into pan. Stir in half the Parmesan, lemon juice to taste, and a splash of pasta water. Add more water as needed to loosen. Season with salt and pepper.