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Autentico Harvest Vegetable with Orzo


1 16 oz jar Autentico Harvest Vegetable Sauce
8 oz Pastene Italian Orzo
1 14 oz can Pastene Chickpeas
1 medium eggplant, cut into 1 inch pieces
1 medium zucchini, cut into 1 inch pieces
1 medium yellow summer squash cut into 1 inch pieces
3 cups white mushrooms, sliced
1 yellow pepper, cut into 1 inch pieces
1 red pepper, cut into 1 inch pieces
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
2 cups fresh spinach, chopped
garlic salt, black pepper and red pepper flakes to taste
½ cup Pastene Extra Virgin Olive Oil
sea salt, for pasta water


by Alexia @Uhadmeatkitchen

  • Add a few tablespoons of olive oil to a large skillet on medium heat. 
  • Sauté the vegetables to be a bit al dente. Start by sautéing the eggplant for a few minutes, until tender. Next, add in the yellow squash and zucchini and mix in. Then, add in the yellow and red peppers. Lastly, add in the chopped asparagus.
  • Season the vegetables to taste with garlic salt, pepper and red pepper flakes. Remove to a large bowl and set aside. 
  • In the same skillet, add a little more olive oil and sauté the mushrooms until tender. Remove to the bowl with the other vegetables.
  • Next, warm the Autentico Harvest Vegetable Sauce and add in the chickpeas.
  • Bring a large pot of salted water to a boil and cook orzo until al dente. Drain well.
  • In a large bowl, add the cooked orzo and sauce with chickpeas. Next, fold in the vegetables, and the fresh chopped spinach. Drizzle the remaining olive oil over the whole dish.

Product Used

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