Parmesan Orzo with Pesto Vegetables

Colin used to say that a meal wasn't really a meal without meat, but ever since our "Month Without Meat" last year, he's been a total convert to vegetarian-ish meals. He loved this and made sure to take all the leftovers with him for lunch the next day too!

Parmeasan Orzo

1 tablespoon butter

1 cup orzo

1 1/4 cup fat-free, low sodium chicken broth

1 1/4 cup water

1/4 cup grated fresh Parmesan cheese

2 tablespoons parsley

1/4 teaspoon salt

1/4 teaspoon pepper

Heat butter in a saucepan over medium heat. Add orzo and cook for 3 minutes, stirring constantly. Stir in broth and water and bring to a boil. Reduce heat and simmer until liquid is absorbed, about 15 minutes. Remove from heat. Stir in Parmesan, parsley, salt and pepper

Source Cooking Light

Red Potatoes and Green Beans with Pesto

1 pound small red potatoes, quartered

1/2 pound green beans, trimmed

1/2 cup pesto (I kept it simple and used store-bought)

1/4 cup goat cheese, optional (I skipped this)

Handful of thin red onion slices

Salt and pepper

Place the potatoes in a large saucepan and cover with water. Bring to a boil and season with salt. Simmer until potatoes are nearly tender, about 12 minutes. Add the green beans to the pot and cook until tender, about 5-7 minutes. Drain the vegetables and toss with the pesto (and goat cheese, if using). Season to taste with salt and pepper and garnish with sliced red onion.