Bring a large pot of salted water to a boil for the pasta. Cook the orzo about 10 minutes, or until al dente (tender but firm). Drain in a sieve.
Meanwhile, heat oil in a small skillet. Add garlic and cook over low heat about 2 minutes, until slightly softened and very lightly browned.
Return orzo to empty cooking pot set over low heat; add oil-garlic mixture, carrot and marjoram. Toss until heated through. Season with salt and pepper before serving.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (77%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 11.2mg||0 %|
|Potassium 63.1mg||2 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 44
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