greek pasta
- Categories
- Pasta
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Uncooked orzo |
| ⅓ cup | Water |
| ½ teaspoon | Salt |
| 1 dash | Ground red pepper; (cayenne) |
| 1 can | Stewed; (14-1/2 ounces) |
| Tomatoes; undrained | |
| 1 can | Sliced ripe; (2-1/2 ounces) |
| Olives; drained | |
| 1 medium | Zucchini; cut lengthwise |
| Into halves | |
| ¼ cup | Plain yogurt |
1. Mix all ingredients except zucchini and yogurt in 2-quart casserole.
Cover tightly and microwave on high 4 minutes; stir. 2. Cover tightly and microwave 12 to 15 minutes, stirring every 3 minutes, until orzo is tender.
3. Cut zucchini halves into ½-inch slices. Stir zucchini into orzo mixture. Cover tightly and microwave 2 to 3 minutes or until zucchini is crisp-tender. Serve with plain yogurt. 4 SERVINGS (ABOUT ⅔ CUP EACH); 105 CALORIES PER SERVING.
NOTES : easy
Recipe by: Betty Crocker's Microwave Converted by MM_Buster v2.0l.
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