Parmesan Orzo and Meatballs

By carvalhohm

Ingredients

• 1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
• 2 tablespoons Italian dressing
• 1 3/4 cups beef flavored broth (from 32-oz carton)
• 1 cup uncooked orzo or rosamarina pasta (6 oz)
• 16 frozen cooked Italian-style meatballs (from 16-oz bag)
• 1 large tomato, chopped (1 cup)
• 2 tablespoons chopped fresh parsley
• 1/4 cup shredded Parmesan cheese

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low. Cover; cook 10 minutes, stirring occasionally.

2 Stir in tomato. Cover; cook 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.

Serves 4

1 Serving Calories500 ( Calories from Fat190), Total Fat21g (Saturated Fat7g, Trans Fat1g ), Cholesterol125mg Sodium1240mg Total Carbohydrate45g (Dietary Fiber4g Sugars7g ), Protein32g ;