Easy Italian Skillet Supper


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This dinner is so easy that you can get the kids to help you make it!

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Time needed

5 min preparation + 25 min cooking


  • 1 14-oz. can vegetable broth
  • 1 1/4 C. uncooked rosamarina or orzo pasta (8 oz.)
  • 1 15-oz. can diced tomatoes with basil, garlic and oregano, undrained
  • 1 15-oz. can black beans, drained, rinsed
  • 2 C. frozen broccoli, carrots and cauliflower
  • 2 Tbs. chopped fresh parsley, if desired
  • 1/2 C. shredded Parmesan cheese

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In 10-inch skillet, heat broth to boiling. Stir in pasta; return to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes or until liquid is absorbed. Stir in tomatoes, beans and vegetables. Cover; cook over medium heat 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in parsley if desired; sprinkle with cheese.

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