Pasta Perfect Side Dishes

Ingredients:

• 6 oz. orzo or mini bow-tie macaroni
• 2 tsp. light corn oil spread
• 2 medium carrots
• 1 medium zucchini
• 1 clove garlic
• ¾ tsp. salt
• ¼ tsp. coarsely ground black pepper
• 6 oz. orzo or mini bow-tie macaroni
• 2 tsp. light corn oil spread
• 1 clove garlic
• ¾ tsp. salt
• ¼ tsp. coarsely ground black pepper
• 1 tsp. grated orange peel
• ½ tsp. fennel seeds
• 2 tbsp. chopped fresh parsley
• 6 oz. orzo or mini bow-tie macaroni
• 2 tsp. light corn oil spread
• 1 small onion
• 2 tbsp. water
• 1 c. frozen peas

Instructions:

1. For all recipes: Prepare orzo or mini bow-tie macaroni, cooked as label directs but without adding salt.
2. Confetti; In nonstick 10-inch skillet over medium heat, melt corn-oil spread. Add carrots, zucchini, garlic, salt, and 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.
3. Orange-Fennel: In nonstick 10-inch skillet over medium heat, melt corn-oil spread. Add garlic, salt, and pepper, and cook 30 seconds. Stir in orange peel and fennel seeds. Add cooked orzo and 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.
4. Peas and Onion: In nonstick 10-inch skillet over medium heat, melt corn-oil spread. Add onion and water, and cook until onion is tender and golden, about 10 minutes. Stir in 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.

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