| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Pasta, Wrv |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Orzo or mini bowtie macaroni |
| 2 |
ts |
Light corn-oil spread |
| 2 |
md |
Carrots; shred |
| 1 |
md |
Zucchin; shred |
| 1 |
|
Clove garlic; crush |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Coarse ground pepper |
| 2 |
ts |
Light corn-oil spread |
| 1 |
|
Clove garlic; crush |
| 1/4 |
ts |
Coarse ground pepper |
| 1 |
ts |
Orange peel; grate |
| 1/2 |
ts |
Fennel seeds; crush |
| 2 |
tb |
Fresh parsley; chop |
| 2 |
ts |
Light corn-oil spread |
| 1 |
sm |
Onion; chop |
| 2 |
tb |
Water |
| 1 |
c |
Frozen peas; thaw |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
CONFETTI
ORANGE-FENNEL
PEAS AND ONIONS
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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