• 1 (14.5 oz) can Dei Fratelli Low Sodium Diced Tomatoes, drained
• 2 Tbsp Sweet onion, diced
• 2 cloves garlic, minced
• 1 small Zucchini, chopped
• 2 Tbsp Olive oil
• 1 Cup Whole wheat orzo
• 2 Cups Broth, low sodium
• 1 Cup Low fat milk

• 1 Cup Frozen spinach, chopped, thawed and liquid squeezed out
• 1/2 Cup Fresh basil, chopped
• 1/3 Cup Parmesan cheese, freshly grated
• Salt to taste

Preparation:

In a 3 quart sauce pan, saute first 4 ingredients over medium low heat until tender, but zucchini still firm, about 3 minutes. Add orzo, broth, and milk; cook over medium-high heat and bring to just boiling. Reduce to medium-low heat and simmer about 12 minutes, stirring often, until liquid is mostly absorbed. Stir in spinach, tomato, and basil; stir and simmer over low 5 minutes. Stir in parmesan cheese last. Remove from heat, cover, and let rest 5 minutes. Salt to taste.

Serves 4.