Recipe Source: Deliciously Healthy Family Meals
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| Prep time | Cook time | Yields | Serving Size |
| 10 minutes | 25 minutes | 4 servings | 1 C pasta |
| 1 C dry whole-grain orzo (pasta) | | 1 Tbsp olive oil | | 1 tsp garlic, minced (about 1 clove) | | 1 C jarred roasted red peppers in natural juice, drained and diced (or substitute fresh roasted red peppers; see tip) (Leftover Friendly) | | 2 C low-sodium chicken broth | | 1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried) | | 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried) | | ½ C shredded part skim mozzarella cheese | | | calories | 205 | | Total fat | 7 g | | Saturated fat | 2 g | | Cholesterol | 9 mg | | Sodium | 234 mg | | Total fiber | 5 g | | Protein | 9 g | | Carbohydrates | 24 g | | Potassium | 126 mg | | Vitamin A | 4% | | Vitamin C | 4% | | Calcium | 10% | | Iron | 2% | | Percent Daily Values are based on a 2,000 calorie diet. | |
Directions -
| 1 | Preheat oven to 400 ºF. Place orzo on a baking sheet and toast in the oven for 5 minutes, or until it just begins to brown (or brown in a saucepan). Remove from heat and cool slightly. | -
| 2 | Heat olive oil in a medium saucepan over medium heat. Add garlic, and cook gently until it gets soft, but does not brown (about 30 seconds). | -
| 3 | Add peppers, and cook until heated through. | -
| 4 | Add toasted orzo and chicken broth. Bring to a boil and simmer gently, stirring often until the pasta has absorbed all of the liquid and is fully cooked, about 10–15 minutes. (If necessary, add 2 more tablespoons broth at a time, up to ¼ cup.) | -
| 5 | Add herbs and cheese. Toss gently to mix; do not overmix or the cheese will become gummy. Serve immediately. | Tip: To make roasted red peppers, see cooking instructions in Healthy Eating FAQs. Make extra to use in other Keep the Beat™ recipes. |
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