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CONFETTI: In nonstick 10-inch skillet over medium heat, heat 2 tsp.
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light corn-oil spread.
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Add in 2 medium carrots, shredded, 1 medium-size zucchini (8 ounces), shredded, 1 garlic clove, crushed with garlic press, 3/4 tsp.
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salt, and 1/4 tsp.
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coarsely grnd black pepper and cook 5 min.
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Stir in cooked orzo; heat through.
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ORANGE-FENNEL: In nonstick 10-inch skillet over medium heat, heat 2 tsp.
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light corn-oil spread.
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Add in 1 garlic clove crushed with garlic press, 3/4 tsp.
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salt, and 1/4 tsp.
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coarsely grnd black pepper and cook 30 seconds.
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Stir in 1 tsp.
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grated orange peel and 1/2 tsp.
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fennel seeds, crushed.
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Add in cooked orzo and 2 Tbsp.
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minced fresh parsley; heat through.
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PEAS & ONION: In nonstick 10-inch skillet over medium heat, heat 2 tsp.
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light corn-oil spread.
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Add in 1 small onion, minced, and 2 Tbsp.
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water and cook till onion is tender and golden brown, about 10 min.
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Stir in 1 c. thawed frzn peas and cooked orzo; heat through.
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Notes: Work Time 10 min.
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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.
