Orzo And Vegetables

Orzo And Vegetables

Ingredients:
1 cup uncooked orzo
1 cup grated carrots (about 2 small carrots)
1/4 lb. asparagus, cut into 1−inch pieces, woody ends removed
3 scallions, finely chopped
3 garlic cloves, minced
1 tbsp. soy sauce
1 cup crushed stewed tomatoes with juice
2 cups shredded napa cabbage

Directions:
Cook the orzo according to package directions. In a large bowl, combine the
drained, cooked orzo, carrots, asparagus, scallions, garlic and soy sauce.
Mix well. Pour into a greased baking dish. Sprinkle the cabbage over the
orzo mixture, then top with the stewed tomatoes. Cover with aluminum foil,
and bake at 350F degrees for 20 minutes or until the mixture is heated
through and bubbly. Serve hot, or let cool to room temperature and serve as
a pasta salad.
Orzo And Vegetables 68
Pasta Fagoli
1 pound Ditalini (may substitute elbow Macaroni)
2 (15 ounce) Cans Hunts or supermarket brand Tomato Sauce (Not Spaghetti Sauce)