Sausage Veggie and Orzo Skillet

Here's another (basically) one pan meal that is quick, easy, and great for weeknights. The measurements below are guidelines, but everything can be easily increased to provide a meal with plenty of leftovers. In fact, the leftovers taste even better than this dish did originally!

Ingredients:

• mild or hot sausage
• 2 cloves garlic, minced
• 1 red onion, diced
• 1 large zucchini, sliced 
• 1/2 pint grape tomatoes, diced
• 1 red bell pepper cut into strips
• 6oz orzo pasta
• lemon
• parmesan cheese
• parsley

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Instructions:

1. Cook the orzo according to directions on the package. Drain and set aside.

2. Heat a drizzle of olive oil in a large skillet. Add the sausage and cook until browned. Remove from skillet, keeping as much grease in the pan, and set aside.

3. Heat another small drizzle of olive oil in the skillet and add onion and zucchini. Cook until softened, about 5 minutes. Add bell pepper and garlic and continue to cook veggies. Add the tomatoes last, as they will blister and cook the fastest. Season all veggies with salt and pepper.

4. When veggies are cooked, add the sausage back to the skillet. Then add the orzo and stir everything to incorporate. Squeeze half the lemon over everything.

5. Serve topped with a sprinkle of parmesan cheese and parsley.