Ingredients

• 1 small zucchini, chopped
• 1 shallot, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup orzo pasta
• 2 cups vegetable broth
• 1 cup milk
• 6 ounces spinach
• 2 tomatoes, chopped
• 1/4 cup basil
• 1/3 cup parmesan cheese
• 1/4 teaspoon salt and pepper

Instructions

1. In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed.

2. Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper. Yield: 6 servings.

3. 2/3 cup: 202 calories, 7g fat (2g saturated fat), 7mg cholesterol, 429mg sodium, 27g carbohydrate (5g sugars, 6g fiber), 8g protein.