Recipe - About Pickling

6 ounce Orzo; or mini farfalle pasta

CONFETTI: In nonstick 10inch skillet over medium heat, melt 2 teaspoons
light cornoil spread. Add 2 medium carrots, shredded, 1 mediumsize
zucchini (8 ounces), shredded, 1 garlic clove, crushed with garlic press,
Three fourths teaspoon salt, and One fourth teaspoon coarsely ground black pepper and cook 5
minutes. Stir in cooked orzo; heat through.

Each serving: About 180 calories, 6 g protein, 35 g carbohydrate, 2 g total
fat (0 g saturated), 0 mg cholesterol, 405 mg sodium.

ORANGEFENNEL: In nonstick 10inch skillet over medium heat, melt 2
teaspoons light cornoil spread. Add 1 garlic clove crushed with garlic
press, Three fourths teaspoon salt, and One fourth teaspoon coarsely ground black pepper and
cook 30 seconds. Stir in 1 teaspoon grated orange peel and One half teaspoon
fennel seeds, crushed. Add cooked orzo and 2 tablespoons chopped fresh
parsley; heat through.

Each serving: About 170 calories, 6 g protein, 32 g carbohydrate, 2 g total
fat (0 g saturated), 0 mg cholesterol, 415 mg sodium.

PEAS & ONION: In nonstick 10inch skillet over medium heat, melt 2
teaspoons light cornoil spread. Add 1 small onion, chopped, and 2
tablespoons water and cook until onion is tender and golden, about 10
minutes. Stir in 1 cup thawed frozen peas and cooked orzo; heat through.

Each serving: About 210 calories, 8 g protein, 39 g carbohydrate, 2 g total
fat (0 g saturated), 0 mg cholesterol, 450 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved

Notes: Work Time 10 minutes. Start with 6 ounces orzo or mini bowtie
macaroni, cooked as label directs but without adding salt, to make any of
the delicious side dishes below.

Recipe by: Homearts Recipe Archive

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998