Instructions: Serves 4.

Serving size: 1/2 cup vegetables, 4 oz. shrimp, 1/2 cup orzo

Preparation Time: 15 minutes.

Cooking Time: 10 minutes (add 6-8 minutes for cooking orzo if not prepared before recipe

1. In a skillet over medium-high heat, heat the oil. Add celery, broccoli, carrots, and zucchini and saute for 5 minutes. Add the cherry tomatoes, basil, and oregano. Lower the heat, cover, and cook for 3 minutes until the tomatoes begin to soften. Add the chickpeas and saute for 1 minute.

2. Add the cooked shrimp and cook for 30 seconds.

3. Serve the vegetable and shrimp mixture over the pasta and top with feta cheese.

NOTES :
This recipe is going into my "make soon" folder. However, I will use White Waves Oriental Tofu instead of the shrimp, delete the oil, and use fatfree feta cheese. Many of the veggies can be picked up at the grocery stores salad bar.

I thought you folks might want the recipe in its original form. Kathleen

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