Spring Vegetable Primavera with Rainbow Orzo

Serving Size:  4-6


1 lb. Pappardelle’s Rainbow Orzo
2 tablespoons extra virgin olive oil
1 onion, chopped
1 tablespoon garlic, minced
3/4 cup white wine
2 cups heated chicken stock*
2 tablespoons butter
1/2 cup grated Parmesan cheese
2 cups prepared vegetables: julienned peppers, carrots, peas, asparagus tips, broccoli florets

*Or use Pappardelle's Lemon Alfredo Sauce and reduce chicken stock to 1 cup


  1. Par-cook orzo in a large pot of lightly salted boiling water for about 5-6 minutes. Drain, rinse with cold water, drain again and set aside for cooking later in this recipe.
  2. Sauté onions in olive oil in a skillet until translucent. Add garlic and sauté 30 seconds more. Add white wine and reduce until dry, stirring constantly. Add 1 cup chicken stock and continue stirring and cooking until stock is reduced by half.
  3. Add pre-cooked orzo and second cup of chicken stock, a little at a time, stirring constantly (-Or- *Use Pappardelle’s (11 oz.) Lemon Alfredo Sauce in place of 2nd cup of chicken stock.) Continue heating.
  4. Meanwhile, blanch vegetables. When orzo is creamy and al dente, add blanched vegetables and cook for 1 minute. Toss with butter and remove to serving plates. Sprinkle with Parmesan cheese and serve immediately.