One Pan Sausage & Veggie Orzo

• servings: 4
• total time: 25 Minutes

Ingredients

2 tablespoons olive oil

1 yellow onion, diced

2 cloves garlic, minced

1 lb Italian sausage, casing removed

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

2 tablespoons balsamic vinegar

1 zucchini, diced

1/2 cup sun-dried tomatoes in oil, chopped

4 cups spinach (or two large handfuls)

1 cup uncooked orzo

2 cups chicken broth

3 tablespoons grated parmesan cheese, plus more to top

1/4 cup fresh basil, plus more to serve

Balsamic glaze to drizzle

Chili flakes to taste, optional

Directions

1. Heat a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes. Add the sausages and break them up with a wooden spoon or masher.

2. Once browned, add in balsamic vinegar and bring to a simmer. Add in the zucchini and sauté for 3-4 minutes. Add the sun-dried tomatoes, orzo and spinach. Stir to combine then pour the broth in.

3. Bring to a boil, turn the heat to low and cover. After about 12 minutes or when most of the liquid is absorbed and the orzo is cooked, remove the skillet from heat. Stir in the fresh basil and parmesan cheese. Season to taste.

4. Top with more fresh basil, parmesan, chili flakes (optional) and a drizzle of balsamic glaze.