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Ingredientes
- 6 ounce Orzo, or possibly mini farfalle pasta
Direcciones
- CONFETTI: In nonstick 10-inch skillet over medium heat, heat 2 tsp. light corn-oil spread. Add in 2 medium carrots, shredded, 1 medium-size zucchini (8 ounces), shredded, 1 garlic clove, crushed with garlic press, 3/4 tsp. salt, and 1/4 tsp. coarsely grnd black pepper and cook 5 min. Stir in cooked orzo; heat through.
- ORANGE-FENNEL: In nonstick 10-inch skillet over medium heat, heat 2 tsp. light corn-oil spread. Add in 1 garlic clove crushed with garlic press, 3/4 tsp. salt, and 1/4 tsp. coarsely grnd black pepper and cook 30 seconds. Stir in 1 tsp. grated orange peel and 1/2 tsp. fennel seeds, crushed. Add in cooked orzo and 2 Tbsp. minced fresh parsley; heat through.
- PEAS & ONION: In nonstick 10-inch skillet over medium heat, heat 2 tsp. light corn-oil spread. Add in 1 small onion, minced, and 2 Tbsp. water and cook till onion is tender and golden brown, about 10 min. Stir in 1 c. thawed frzn peas and cooked orzo; heat through.
- Notes: Work Time 10 min. Start with 6 ounces orzo or possibly mini bow-tie macaroni, cooked as label directs but without adding salt, to make any of the delicious side dishes below.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 4 servings | |
| Calories 158 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 95mg | 3% |
| Total Carbs 31.75g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.14g | 1% |
| Protein 5.55g | 9% |
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