Recipe: Orzo with Sun-Dried Tomatoes and Artichokes

ORZO WITH SUN-DRIED TOMATOES AND ARTICHOKES

8 ounces orzo, uncooked
10 each sun-dried tomatoes; dry packed
1/2 tablespoon Land O'Lakes Roasted Garlic Butter with Olive Oil (or alternative - 1/2 tablespoon butter and minced garlic or roasted garlic to taste)
2 cups chopped green bell pepper and/or other color peppers
1 cup chopped onion
1/2 tablespoon dried Italian seasoning
14 ounces oil-free artichoke hearts, quartered
1 1/2 ounces pitted black olives, halved
1/2 cup freshly shredded Parmesan cheese, divided use

Heat oven to 350 degrees F.

Cook pasta according to package directions. Drain. Set aside.

Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes.

In Dutch oven melt garlic butter until sizzling; add peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (8 to 10 minutes). Remove from heat.

Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss gently. In 2-quart casserole toss vegetable-pasta mixture with 1/3 cup Parmesan cheese.

Cover; bake for 30 to 35 minutes or until heated through.

Sprinkle with remaining Parmesan cheese. Salt and pepper to taste

Makes 4 servings
Source: Recipe booklet: Healthy Vegetarian: Land O'Lakes #45