Satisfy your cravings with a hearty skillet of Italian orzo, sausage, and colorful vegetables in savory tomato sauce.
# Ingredient List:
→ Proteins
01 - 9 ounces Italian sausage, mild or spicy, casings removed
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 5 ounces cherry tomatoes, halved
07 - 2 large handfuls fresh spinach
→ Grains & Pantry
08 - 1 1/4 cups orzo pasta, uncooked
09 - 14 ounces canned diced tomatoes, with juices
10 - 2 1/2 cups low-sodium chicken broth or vegetable broth
→ Herbs & Seasonings
11 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
12 - 1/4 teaspoon crushed red pepper flakes, optional
13 - Salt, to taste
14 - Black pepper, to taste
→ Finishing Touches
15 - 2 tablespoons extra virgin olive oil
16 - Fresh basil leaves, for garnish
17 - 1/3 cup grated Parmesan cheese, optional
# Steps:
01 - Heat the olive oil in a large, deep skillet over medium heat. Add the Italian sausage and cook, breaking it into crumbles with a spoon, for about 5 minutes until browned.
02 - Add the chopped onion, minced garlic, and diced red bell pepper to the skillet. Sauté for 3 to 4 minutes until vegetables begin to soften.
03 - Stir in the zucchini and cherry tomatoes, cooking for 2 minutes to release their juices.
04 - Add uncooked orzo, diced tomatoes with their juices, and broth to the skillet. Sprinkle in dried Italian herbs, crushed red pepper flakes, salt, and black pepper.
05 - Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 12 to 15 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed.
06 - Uncover the pan and fold in the fresh spinach. Cook for 1 to 2 minutes, stirring, until the leaves are just wilted. Adjust seasoning as needed.
07 - Remove pan from heat. Top with grated Parmesan cheese and fresh basil leaves before serving.
