PASTA DAY: Nutty Orzo & Vegetable

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* Exported from MasterCook *

 

Nutty Orzo & Vegetables

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 82

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup packaged dried orzo -- (rosamarina)

2 cups loose-pack frozen mixed vegetables

15 ounces canned garbanzo beans -- rinsed and drained

14 1/2 ounces canned low-sodium stewed tomatoes -- undrained

1 1/4 cups purchased light spaghetti sauce

1 tablespoon fresh snipped thyme

1/4 cup chopped cashews -- toasted

OR slivered almonds

1/4 cup shredded reduced-fat mozzarella cheese -- (1 ounce)

Fresh thyme -- (optional)

 

Makes 4 main-dish servings.

 

Check the pasta aisle carefully - tiny, rice-shaped orzo may be labeled

rosamarina.

 

In a large saucepan cook the orzo according to package directions, except

omit salt. Add vegetables after 5 minutes. Drain orzo and vegetables;

return to pan. Add garbanzo beans, undrained tomatoes, spaghetti sauce,

and snipped thyme. Bring to boiling; reduce heat. Simmer, covered, for 5

minutes.

 

Before serving, stir in cashews or almonds. Divide pasta mixture among 4

dinner plates or bowls. Sprinkle each serving with mozzarella cheese. If

desired, garnish with fresh thyme.

 

Start to finish: 15 minutes

 

Per serving: 313 Calories; 7 G Total fat; 2 G Saturated fat; 4 MG

Cholesterol; 364 MG Sodium; 53 G Carbohydrate; 7 G Fiber; 13 G

Protein. Exchanges: 2 1/2 starch, 3 vegetable, 1/2 fat.

 

 

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