ORZO PASTA WITH VEGETABLES

For the Orzo Pasta

• • 2 tbsp Olive oil (20ml)
• • 2 cup Orzo pasta (375g)
• • ½ tsp Table salt (4g)
• • 1 vegetable stock cube
• • 3 cup Hot water (750ml)

For the Vegetables

• • 1/4 cup Olive oil
• • 1 large (150g) dry onion
• • 2 small (200g) sweet bell peppers (red, orange)
• • 2 medium (150g) carrots
• • 2 medium (250g) dark zucchini
• • 1 tsp Tomato paste (25g)
• • 2 medium (350g) grated tomatoes
• • 1 tsp Paprika
• • 1 ½ tsp Table salt
• • 1 level teaspoon black pepper
• • ½ cup Lukewarm water (125ml)
• • 1 bunch spinach, leaves only

1. 1. Finely chop the onion and cut all the vegetables (peppers, carrots, zucchini) into small cubes. In a small saucepan, add the 2 tablespoons of olive oil and sauté the orzo pasta. Add ½ teaspoon of salt, the stock cube, and pour in the water. Cover and let the water be absorbed. Lower the heat and boil for 15 minutes. In a large frying pan, add the olive oil and sauté the onion for about 3-4 minutes. Add the vegetables and stir until they wilt. Add the tomato paste and rub it on the bottom of the pan to release its aromas. Add the grated tomatoes and stir. Add the paprika, salt, and pepper. Stir and let the sauce thicken. Pour in the water and cook until the vegetables soften. Add the spinach leaves and cover with the lid to wilt the leaves. Add the vegetables to the orzo, boil for 1-2 minutes, and serve.