SPINACH ORZO

2 teaspoons margarine
2 garlic cloves, finely chopped
1 small carrot, coarsely shredded (1/2 cup)
1 carton (32 oz) Progresso® chicken broth (4 cups)
2 cups uncooked orzo or rosamarina pasta (12 ounces)
3 cups thinly sliced fresh spinach
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves  

 Salt and pepper to taste
1. Melt margarine in 3-quart saucepan over medium heat. Cook garlic and carrot in margarine about 2 minutes, stirring occasionally, until carrot is tender.
2. Stir in broth, pasta and spinach. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until broth is absorbed. Stir in remaining ingredients before serving.  

Substitution
Use a 10-ounce package of frozen chopped spinach, thawed and squeezed to drain, instead of the fresh spinach.  

Nutrition Information:
1 Serving: Calories 160 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 400 mg; Total Carbohydrate 27 g (Dietary Fiber 2 g); Protein 8 g Percent Daily Value*: Vitamin A 22 ; Vitamin C 2 ; Calcium 4 ; Iron 10 Exchanges: 1 Starch; 2 Vegetable; 1/2 Fat  

*Percent Daily Values are based on a 2,000 calorie diet.