Parmesan Orzo And Meatballs
Ingredients
- 1½ cups frozen bell pepper and onion stir-fry from 1-lb bag
- 2 tablespoons Italian dressing
- 1¾ cups beef broth from 32-oz carton
- 1 cup 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
- ¼ cup shredded Parmesan cheese 1 oz
Instructions
- In 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.
- Return to boiling.
- Reduce heat to low; cover and cook 10 minutes, stirring occasionally.
- Stir in tomato.
- Cover; cook 3 to 5 minutes longer or until most of liquid has been absorbed and pasta is tender.
- Stir in parsley.
- Sprinkle with cheese.
Nutrition values
Calories: 500 kcal