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Preparation

1. Finely chop garlic. Chop onion and zucchini. Shred carrots.
2. In a large skillet heat olive oil over medium heat. Sauté the garlic, onion, zucchini and carrots for 5 minutes. 
3. Add curry powder, chicken broth and salt; bring to a boil. 
4. Add orzo pasta and stir until mixture returns to a boil. Cover and reduce heat to a simmer. Cook, stirring occasionally for about 10 minutes until the liquid is absorbed and pasta is al dente. 
5. Add cheese, chopped parsley and the frozen peas. Heat until the vegetables are hot, adding a bit more broth if necessary to maintain creaminess. Add pepper to taste.