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 \N | Clove garlic; crush |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Coarse ground pepper |
| 2 teaspoons | Light corn-oil spread |
| 1 \N | 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.