Colorful Stovetop Orzo Medley

“A burst of butter and a colorful array of vegetables make this pretty pasta side good enough for company. Use a blend of exotic mushrooms to make it extra special. —Marie Rizzio, Interlochen, Michigan”

Ingredients

  • 1-1/4 cups uncooked orzo pasta
  • 2 shallots, finely chopped
  • 1 tablespoon olive oil
  • 3/4 pound fresh snow peas
  • 1/2 pound assorted fresh mushrooms (such as portobello, button and/orshiitake), thinly sliced
  • 1/4 cup pine nuts
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 cup finely chopped sweet red pepper

Directions

  • Cook orzo according to package directions. Meanwhile, in a large skillet, saute shallots in oil for 2 minutes. Add peas and mushrooms; cook 3 minutes longer. Add pine nuts; cook and stir until vegetables are tender.
  • Drain orzo; stir in the shallot mixture, butter, salt and pepper until blended. Sprinkle with red pepper.
Nutrition Facts

3/4 cup: 203 calories, 7g fat (2g saturated fat), 8mg cholesterol, 322mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

Category:

“A burst of butter and a colorful array of vegetables make this pretty pasta side good enough for company. Use a blend of exotic mushrooms to make it extra special. —Marie Rizzio, Interlochen, Michigan”

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