Pasta with variations

Yield: 4 servings

Measure Ingredient
6 ounces Orzo or mini bowtie macaroni
2 teaspoons Light corn-oil spread
2 mediums Carrots; shred
1 medium Zucchin; shred
1 Clove garlic; crush
¾ teaspoon Salt
¼ teaspoon Coarse ground pepper
2 teaspoons Light corn-oil spread
1 Clove garlic; crush
¼ teaspoon Coarse ground pepper
1 teaspoon Orange peel; grate
½ teaspoon Fennel seeds; crush
2 tablespoons Fresh parsley; chop
2 teaspoons Light corn-oil spread
1 small Onion; chop
2 tablespoons Water
1 cup Frozen peas; thaw

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@...> on Feb 05, 1999, converted by MM_Buster v2.0l.

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