Greek 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)
\N \N Tomatoes; undrained
1 can Sliced ripe; (2-1/2 ounces)
\N \N Olives; drained
1 medium Zucchini; cut lengthwise
\N \N 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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