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  • SPINACH ORZO

    5 posts, 4 voices, 655 views, started Jan 22, 2009

    Posted on Thursday, January 22, 2009 by Denise Richardson

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      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.



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