Five-Ingredient Orzo with Sausage, Zucchini & Baby Kale
Bursting with vegetables and full of savoury flavour, this easy dish is one to keep in your back pocket. Italian sausage permeates the entire dish, while Parmesan cheese lends creaminess. Choose the sausage that best suits your family’s preferences; go with hot if you want more kick or sweet if you need to keep things mild.
Uncooked sweet Italian turkey sausage
8 oz, or spicy sausage
2 medium, chopped
5 cup(s), baby variety
Grated Parmesan cheese
½ cup(s), divided
- Coat a large skillet with cooking spray and heat over medium-high. Add the sausage to the pan and cook until browned, 3 to 4 minutes, stirring to crumble. Add the zucchini; sauté 3 minutes, stirring frequently. Stir in 2 cups water, orzo, salt, and black pepper. Cover, reduce the heat to low, and simmer until the orzo is tender and the liquid is absorbed, 10 to 12 minutes, stirring occasionally.
- Uncover the pan. Gradually add the kale, stirring until it wilts. Stir in ¼ cup cheese; sprinkle the remaining cheese on top.
- Serving size: 1 ⅛ cups