Ingredients

• 1 garlic clove
• 1 small onion
• 1 small zucchini 
• 1 medium carrot
• 2 tablespoons olive oil
• 1 teaspoon curry powder
• 3 cups low-sodium chicken broth
• 1/4 teaspoon salt
• 1 cup orzo pasta, uncooked
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley
• 1/2 cup frozen green peas
• 1/4 teaspoon black pepper

Preparation

1. Finely chop garlic. Chop onion and zucchini. Shred carrots.
2. In a large skillet heat olive oil over medium heat. Sauté the garlic, onion, zucchini and carrots for 5 minutes. 
3. Add curry powder, chicken broth and salt; bring to a boil. 
4. Add orzo pasta and stir until mixture returns to a boil. Cover and reduce heat to a simmer. Cook, stirring occasionally for about 10 minutes until the liquid is absorbed and pasta is al dente. 
5. Add cheese, chopped parsley and the frozen peas. Heat until the vegetables are hot, adding a bit more broth if necessary to maintain creaminess. Add pepper to taste. 

Helpful hints

• Great served with chicken instead of potatoes or rice. 
• Recipe can be easily halved.
• Small amounts of cheese, like the Parmesan cheese in this recipe, can be included and still maintain phosphorus and sodium in an acceptable range.
• Chicken stock or broth contributes to the protein content of this recipe. Be sure to keep it low-sodium without added potassium chloride.