Ingredients

• 1 jar (23.75 ounces) Prego® Creamy Tomato with Ricotta Sauce

• 4 cups Swanson® Vegetable Broth or Swanson® Vegetable Stock

• 1 1/2 cups uncooked orzo pasta (about 7 to 8 ounces)

• 8 ounces baby spinach (about 8 cups)

• 1/4 cup grated Parmesan cheese

Step 1

Heat the sauce and broth in a 12-inch nonstick skillet over high heat to a boil. Stir in the orzo.

Step 2

Reduce the heat to medium. Cook for 15 minutes or until the orzo is tender, stirring often (stirring is important to separate the pasta and prevent sticking). Stir in the spinach. Cover and let stand until the spinach is wilted. Serve with grated Parmesan and crushed red pepper, if desired.