Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 oz Orzo; or mini farfalle pasta
Preparation
CONFETTI: In nonstick 10-inch skillet over medium heat, melt 2 teaspoons light corn-oil spread. Add 2 medium carrots, shredded, 1 medium-size zucchini (8 ounces), shredded, 1 garlic clove, crushed with garlic press, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper and cook 5 minutes. Stir in cooked orzo; heat through. Each serving: About 180 calories, 6 g protein, 35 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 405 mg sodium. ORANGE-FENNEL: In nonstick 10-inch skillet over medium heat, melt 2 teaspoons light corn-oil spread. Add 1 garlic clove crushed with garlic press, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper and cook 30 seconds. Stir in 1 teaspoon grated orange peel and 1/2 teaspoon fennel seeds, crushed. Add cooked orzo and 2 tablespoons chopped fresh parsley; heat through. Each serving: About 170 calories, 6 g protein, 32 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 415 mg sodium. PEAS & ONION: In nonstick 10-inch skillet over medium heat, melt 2 teaspoons light corn-oil spread. Add 1 small onion, chopped, and 2 tablespoons water and cook until onion is tender and golden, about 10 minutes. Stir in 1 cup thawed frozen peas and cooked orzo; heat through. Each serving: About 210 calories, 8 g protein, 39 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 450 mg sodium. Copyright ? 1995 The Hearst Corporation; all rights reserved Notes: Work Time 10 minutes. Start with 6 ounces orzo or mini bow-tie macaroni, cooked as label directs but without adding salt, to make any of the delicious side dishes below. Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh on Feb 26, 1998
