Pumpkin Orzo

Ingredients:

113 grams soy curls

170 grams gluten free orzo

1 zucchini

1 yellow squash

1 red pepper

½ can pumpkin

1 teaspoon olive oil

1, 15 oz can diced tomatoes

½ can coconut milk

2 tablespoons chives

¼ teaspoon paprika

2 tablespoons oregano

1 teaspoon rosemary

2 teaspoons basil

2 tablespoons nutritional yeast

2 cup veggie broth

Instructions:

Prepare the soy curls at least 30 minutes ahead by soaking in veggie broth. Start a pot of water to boil for the orzo and prepare per package directions for al dente.

Wash and cut the red pepper, zucchini and yellow squash into large chunks. Saute the chopped vegetables in the oil over medium heat adding the spices and nutritional yeast. Add the soy curls and saute until the vegetables start to become translucent. Add the pumpkin, coconut milk, diced tomatoes and simmer for 3 - 5 minutes. Add the drained pasta and simmer until orzo is the desired texture.

Nutrition Information:

Serving Size: 1 cup

Calories: 118

Fat: 2

Protein: 9

Carbohydrates: 16

Nutrition information is approximate, there is slight variation in different brands of ingredients.