Ingredients
1
tablespoon olive or vegetable oil
1
small red bell pepper, chopped ( 1/2 cup)
2
medium green onions, sliced (2 tablespoons)
2
cloves garlic, finely chopped
1 1/2
cups uncooked orzo or rosamarina pasta (8 ounces)
2
teaspoons fresh chopped or 1/2 teaspoon dried dill weed
1
teaspoon grated lemon peel
1/2
teaspoon salt
1 3/4
cups Progresso™ chicken broth (from 32-ounce carton)
1
cup water
2
cups shredded spinach
1
package (8 ounces) frozen cooked medium shrimp (1 1/2 cups), thawed and tails removed
1/4
cup grated Parmesan cheese
Preparation
Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.
