| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Pasta, Wrv | 4 | Servings |
INGREDIENTS
| 6 | oz | Orzo or mini bowtie macaroni |
| 2 | t | Light corn-oil spread |
| 2 | Carrots, shred | |
| 1 | Zucchin, shred | |
| 1 | Clove garlic, crush | |
| 3/4 | t | Salt |
| 1/4 | t | Coarse ground pepper |
| 1 | t | Orange peel, grate |
| 1/2 | t | Fennel seeds, crush |
| 2 | T | Fresh parsley, chop |
| 1 | Onion, chop | |
| 2 | T | Water |
| 1 | c | Frozen peas, thaw |
INSTRUCTIONS
Cook orzo or pasta as label directs but without adding salt, to make any of the delicious side dishes below. CONFETTI-In nonstick 10" skillet over medium heat, melt spread. Add carrots, zucchini, garlic, salt and pepper and cook 5 minutes. Stir in cooked orzo; heat through. 180 cal; 2 gr fat; 10% fat. ORANGE-FENNEL-In nonstick 10" skillet over medium heat, melt spread. Add garlic, salt, pepper and cook 30 seconds. Stir in orange peel and fennel seeds. Add orzo and parsley; heat through. 170 cal; 2 gr fat; 11% fat. PEAS AND ONION-In nonstick 10" skillet over medium heat, melt 2 ts spread. Add onion, water and cook until onion is tender and golden, about 10 minutes. Stir in peas and orzo; heat through. 210 cal; 2 gr fat; 5% fat. MM Waldine Van Geffen vghc42a. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 05, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 436.3mg
Potassium: 1.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g