Italian Skillet Supper

This dish was great and went over well in our house. I do not think it would have went so well if I had remembered to put the veggies in.


1 can (14 oz) vegetable broth
1 1/4 C uncooked rosamarina or orzo pasta (8 oz)
**I used orzo**
1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (15 oz) black beans, drained, rinsed
2 C frozen broccoli, carrots, and cauliflower (from 1-lb bag)
**I was in a hurry while making this and I forgot these veggies**
2 T chopped fresh parsley, if desired
1/2 C shredded Parmesan cheese
1 lb Italian Sausage(optional)

In 10-inch skillet (I used my wok), brown the sausage, drain and set aside; in the same pan heat broth to boiling. Stir in pasta; return to boiling. Reduce heat to low; cover and simmer 10-12 minutes or until liquid is absorbed.

Stir in tomatoes, beans, and vegetables. Cover; cook over medium heat 10-15 minutes, stirring occasionally, until vegetable are tender.

Stir in parsley if desired; sprinkle with cheese.