Healthy, easy, vegetarian dish with pasta and vegetables. From radicio.com
Ελαιόλαδο : 5 tablespoons olive divided in half
Zucchini: 4 – 5 young and tender
Red or orange pepper: 1 moderate
Carrots: 2 – 3 small, cut matchsticks
Cherry: 1 mug, cut in half
Onion: 1 small chopped
Garlic: 2 cloves chopped
Sweet chilli: 1 teaspoon
Barley thick: 500 g.
Vegetable stock: 1 liter of (you can put and chicken)
Salt, pepper: as you like
Wash zucchini and cut cubes 1/2 from. about. and wash and cut the pepper into small pieces (discard the seeds).
In large skillet (best in wok) Heat half the olive oil. Add the zucchini and cook over low heat, stirring occasionally, until they begin to soften, 10 minutes. Add the peppers and carrots and continue cooking until tender and these and begin to brown, other 10 – 15 minutes. Finally add the tomatoes and cook other 5 minutes. Salt and pepper, remove from the heat and keep aside.
Put in a saucepan the remaining olive oil and heat it. Add the chopped onion and cook over medium heat, stirring occasionally, until smooth, about 5 minutes. Add the garlic and chilli and cook for half a minute more. Finally add the pasta and stir, to be wrapped around the oil. Add the broth, salt and pepper and cook until tender orzo and pull broth.
Remove from heat, add the vegetables cook earlier, stir and let 5 minutes to mix flavors.
Serve hot. It fits well with grated cheese.