Recipe for Pasta with Variations 
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Yield:
4 servings
Ingredients:
Amount Ingredient
6 oz Orzo or mini bowtie macaroni
----------------- CONFETTI ----------------
2 tsp Light corn-oil spread
2 med Carrots, shred
1 med Zucchin, shred
1 x Clove garlic, crush
3/4 tsp Salt
1/4 tsp Coarse ground pepper
----------------- ORANGE-FENNEL ----------------
2 tsp Light corn-oil spread
1 x Clove garlic, crush
1/4 tsp Coarse ground pepper
1 tsp Orange peel, grate
1/2 tsp Fennel seeds, crush
2 tbl Fresh parsley, chop
----------------- PEAS AND ONIONS ----------------
2 tsp Light corn-oil spread
1 sm Onion, chop
2 tbl Water
Instructions:
Instructions: Cook orzo or pasta as label directs but without adding salt, to make any of the delicious side dishes below.

CONFETTI-In 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.

ORANGE-FENNEL-In 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 ONION-In nonstick 10" skillet over medium heat, melt 2 ts 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

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