1/3 cup orzo
2 tbsp olive oil
1 medium leek, white and light green parts only, chopped
1 cup chopped carrots
4 minced garlic cloves
6 cups chicken broth
1 cup green beans, sliced
1 cup yellow summer squash, coarsely chopped
1 cup sliced asparagus
1/2 cup thinly sliced basil, divided
1/4 tsp pepper
3/4 cup grated Pecorino Romano cheese

Cook pasta as directed, drain, cool under cold running water. In a large Dutch oven, heat oil over low heat. Cook leeks and carrots, covered, for 10 minutes or until vegetables are soft, but not browned. Remove cover. Add garlic, cook, stirring for 30 seconds. Add broth and green beans. Bring to boil over high heat.

Add pasta, squash, asparagus, 1/4 cup basil, and pepper. Reduce heat to medium. Cook 10 minutes or until vegetables are tender. Stir occasionally.

Serve topped with remaining basil and the cheese.

Submitted by: Sherry Monfils