Recipe - Pasta With Variations

WALDINE VAN GEFFEN VGHC42A
6 ounce Orzo or mini bowtie macaroni

CONFETTI
2 teaspoon Light cornoil spread
2 md Carrots; shred
1 md Zucchin; shred
1 Clove garlic; crush
Three fourths teaspoon Salt
One fourth teaspoon Coarse ground pepper

ORANGEFENNEL
2 teaspoon Light cornoil spread
1 Clove garlic; crush
One fourth teaspoon Coarse ground pepper
1 teaspoon Orange peel; grate
One half teaspoon Fennel seeds; crush
2 tablespoon Fresh parsley; chop

PEAS AND ONIONS
2 teaspoon Light cornoil spread
1 small Onion; chop
2 tablespoon Water
1 cup Frozen peas; thaw

Cook orzo or pasta as label directs but without adding salt, to make any of
the delicious side dishes below.

CONFETTIIn 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.

ORANGEFENNELIn 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 ONIONIn nonstick 10" skillet over medium heat, melt 2 teaspoon 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 JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Feb
05, 1999, converted by MM_Buster v2.0l.