For a spicy flavor, add 1/4 to 1/2 tsp. crushed red pepper.

Reviews
I am doing weight watchers plus, and it would be awesome if your recipes showed the nutrition facts that would allow it to be entered into my calculater and show me how many points your dishes were....
- Margaret, Maine

I work out 4 to 5 times a week at the gym, and you have to have carbs, good tasty carbs for energy. The Pasta recipes are delicious.
- Jeff, Michigan

I like the sound of it. It has everything I like in it. But I have search for the orzo.
- donald, Florida

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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This low-fat pasta recipe is an ideal side dish to serve with grilled or roasted beef or chicken.

 

Servings: Makes 4 to 6 side-dish servings.

Total: 25 mins

Rated:

 

 

Ingredients

3/4 cup dried orzo pasta

1 tablespoon margarine or butter

4 ounces assorted fresh mushrooms (such as porcini, crimini, chanterelle, shiitake, or button), sliced or quartered (1-1/2 cups)

1 leek or 2 large green onions, chopped (about 1/3 cup)

1/4 teaspoon pepper

1/8 teaspoon salt

1 clove garlic, minced

1/4 cup water

1/2 to 1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed

1/2 teaspoon instant beef or chicken bouillon granules

Grated Romano cheese (optional)

 

Directions

1. Cook orzo according to package directions; drain well.

2. Meanwhile, in a large skillet heat margarine or butter over medium-high heat; stir in the mushrooms, leek or green onion, pepper, salt, and garlic.

3. Cook, uncovered, for 5 minutes. Add water, dried marjoram (if using), and bouillon granules. Reduce heat; cook until liquid is almost absorbed, about 6 minutes. Stir in fresh marjoram, if using.

4. Toss mushroom mixture with pasta. Sprinkle with Romano cheese, if desired. Makes 4 to 6 side-dish servings.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.