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Mushroom and Zucchini Orzo

Prep time 6 mins
Cook time 12 mins
Yield 4 servings (serving size: 3/4 cup)
Dig into a warm bowl of fresh-cooked orzo topped with mushrooms and zucchini and seasoned to perfection. Orzo is a great middle ground between rice and pasta.

Ingredients

  • 1 cup uncooked orzo (rice-shaped pasta)
  • Cooking spray
  • 1 cup sliced mushrooms
  • 1 cup diced zucchini
  • 1 tablespoon butter
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 197
  • caloriesfromfat 17 %
  • fat 4 g
  • satfat 1.8 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 6.3 g
  • carbohydrate 34.2 g
  • fiber 2.1 g
  • cholesterol 8 mg
  • iron 0.3 mg
  • sodium 171 mg
  • calcium 11 mg

How to Make It

  1. Cook orzo according to package directions, omitting salt and fat. Drain and keep warm.

  2. While orzo cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and zucchini; sauté 6 minutes or until tender and browned.

  3. Combine orzo, mushroom mixture, and remaining ingredients in a large bowl, tossing gently.

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