1 lb spicy Italian sausage (you can sub mild or sweet if you don’t like spicy)
2 small zucchini squash, chopped in 1-2 inch pieces
1 1/2 cups dried orzo
3 cups broth (chicken or vegetable both work!), more as needed
Grated Parmesan (about 3/4 cup)
Salt + Pepper to taste
2–3 T olive oil
2 cloves minced garlic, optional
Spinach or arugula, optional
Scale
Instructions
Heat a large skillet over medium high heat and add oil. Add sausage and cook, breaking up with a wooden spoon until cooked through and crumbly.
Add in zucchini and sauté 2-3 minutes. Then add in orzo (option to add 2 cloves fresh minced garlic at this time too) and toast for 60 seconds. Pour in broth, bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, stirring every few minutes until orzo is cooked. Season to taste with salt and pepper.
Stir in parmesan until creamy. If you want to add spinach or arugula, toss in now.
