Parmesan Orzo and Meatballs

1 1/2

cups frozen bell pepper and onion stir-fry (from 1-lb bag)

tablespoons Italian dressing

1 3/4

cups Progresso™ beef flavored broth (from 32-oz carton)

cup uncooked orzo or rosamarina pasta (6 oz)

frozen cooked Italian-style meatballs (from 16-oz bag)

large tomato, chopped (1 cup)

tablespoons chopped fresh parsley

1/4

cup shredded Parmesan cheese

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1

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. Heat to boiling; reduce heat to low. Cover; cook 10 minutes, stirring occasionally.
2

Stir in tomato. Cover; cook 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.

Orzo is a rice-shaped pasta that cooks fairly quickly. It's a great pasta to serve to kids because it is easier to eat than long spaghetti.

Nutrition Information

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.