Easy Italian Skillet Supper
Time needed
5 min
preparation
+
25 min
cooking
Ingredients
- 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
Directions
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.
