Orzo with Pesto and Vegetables

Ingredients

• 2 c. orzo
• 1/4 c. pesto sauce (just a guess), minus the cheese
  
• 1 lb thin asparagus, cut into 1 - 1/2 inch pieces
  
• 3 very small zucchini (about 3 inches long)
• 1 red pepper, cut into small pieces
  
• 1 medium head of broccoli, cut into small pieces
  
• Feta cheese, optional
  

Instructions:

1. Cook orzo according to instructions (usually about 10 minutes), drain
2.  If pesto sauce, does not already have cheese, saute the vegetables in the pesto sauce.  Otherwise, just use olive oil.  Start with broccoli (2 min), then add asparagus and zucchini (4 min), then add red pepper (2 min).
3. Add orzo and mix thorougly. 
   
4. Add parmesan cheese.  Can also serve with feta cheese.