Italian Sausage and Baked Orzo #22 with Spinach and Zucchini | Side Dish

To learn how to make Italian Sausage and Baked Orzo Pasta with Spinach and Zucchini Side Dish Show Number 22 Click the Subscribe button and then click here for the recipe. #TheDiabeticDietShow #VeganRecipe #GreekFood Ready in 20 minutes THIS SIMPLE, VEGAN ONE-POT PASTA DISH HAS BOTH MEDITERRANEAN AND GREEK FLAVORS AND CAN FEED A BIG FAMILY. PLUS THE ZUCCHINI IS A GREAT SIDE DISH. INGREDIENTS 2 tbsp (30 mL) olive oil 1 onion 2 bell peppers, any color 2 cups (500 mL) vegetable broth 2 cups (500 mL) orzo pasta 1 can (14.5 oz./411 g) fire-roasted diced tomatoes, undrained 1 can (15.5 oz./440 g) chickpeas, drained and rinsed 2 tbsp (30 mL) Greek Rub ¼ tsp (1 mL) salt 1 Can or 5 oz. (150 g) baby spinach leaves Optional: ¼ tsp (1 mL) red pepper flakes Crumbled feta cheese, sliced kalamata olives. DIRECTIONS Preheat the oven to 400°F (200°C). Heat the oil in the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven over medium heat for 3-4 minutes. Working in batches, chop the onion and bell peppers in the Manual Food Processor. Add to the Dutch oven and cook until softened, about 3–4 minutes. Add the broth, orzo, tomatoes, chickpeas, rub, red pepper flakes, and salt; bring to a simmer. Remove from the heat. Stir in the spinach. Cover and bake until the liquid has been absorbed and the orzo is soft about 12–14 minutes. Lastly, top with feta and olives.