INGREDIENTS

INSTRUCTIONS

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 <phannema@wizard.ucr.edu> on Feb 26,
1998

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