Orzo Primavera

2 tablespoons olive oil
2 cloves minced garlic
1 minced shallot
1 small zucchini, chopped small
1 cup shredded carrots
3 cups chicken stock
1 cup orzo pasta
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
1 cup frozen peas
salt and pepper

Heat a medium skillet over medium high heat and add oil.
Add garlic, shallots, zucchini and carrots and saute for five minutes.
Add chicken broth and bring to a boil.
Add orzo and bring to a boil, cover and reduce heat to medium.
Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, about ten minutes.
Uncover and stir in cheese, parsley and peas.
Season with salt and pepper to taste.

* I do not use the shallots. But this is a wonderfully yummy side dish. That I have made a handfull of times. Its easy, and warm and delicious, fantastic with pork. Wish I had a better photo of it. This is adaptation to Rachel Ray's. My only suggestion is to double if your having more than 4 people for dinner, it goes fast.