Ingredients
8
oz carrots, cut into 1-inch pieces (about 2 cups)
2 1/2
cups Progresso™ chicken broth (from 32-oz carton)
2 1/2
cups water
3
tablespoons butter
1
medium onion, chopped (1/2 cup)
2
cups uncooked orzo or rosamarina pasta (12 oz)
2
cloves garlic, finely chopped
1
teaspoon salt
1/2
teaspoon pepper
1
cup freshly grated Parmesan cheese
3
tablespoons chopped fresh chives
1
teaspoon chopped fresh thyme leaves
Shredded Parmesan cheese, if desired
Fresh thyme sprig, if desired
Preparation
In food processor, place carrots. Cover; process 15 seconds or until finely chopped.
In 8-cup microwavable measuring cup, microwave broth and water on High 5 minutes or until very hot.
Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook chopped carrots and onion in butter 5 minutes, stirring occasionally, until tender. Add pasta and garlic; cook 1 minute. Slowly stir in hot broth mixture, salt and pepper. Cook 15 to 18 minutes, stirring frequently, until liquid is absorbed.
Stir in 1 cup cheese, the chives and chopped thyme. Garnish with cheese and thyme. Serve immediately.
