Sauteed Vegetable Tuscan Orzo

This light, summery meal is quick, easy and delicious!  You can use whatever veggies you prefer or have on hand.  I got it from Penzey's Spices awesome free magazine.

1 12 oz package orzo (rice-shaped pasta) - about 1 1/2 cups dry

1 to 3 TB olive oil

1 TB butter

1 red onion, chopped (or 2 shallots for milder flavor)

1 clove garlic, minced

2 portabello mushrooms, cubed

1 zucchini squash, cubed

Your favorite Italian spices - basil, oregano, garlic salt,  etc.

12 to 14 cherry tomatoes, halved

1/4 to 1/2 cup grated Parmesan cheese

Cook the orzo in boiling, salted water until done, but still firm (about 6 to 8 min).  Drain and set aside in a large bowl or serving dish.  

While the orzo is cooking, heat 2 TB of olive oil and the butter in a large skillet over medium heat.  Add the red onion and garlic.  Saute until fragrant (2 -3 minutes).  Add the mushrooms, zucchini and Italian spices, cooking until desired tenderness/brownness is achieved (5 - 8 minutes).  Add the cooked veggies to the orzo.   Add the tomatoes and blend in the cheese, adding another tablespoon of olive oil if needed to keep the pasta from sticking together.  

 Prep time:  5 minutes

Cooking time:  10 minutes