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



  • ¾ 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)

  • ¼ teaspoon pepper

  • ⅛ teaspoon salt

  • 1 clove garlic, minced

  • ¼ cup water

  • ½ – 1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed

  • ½ teaspoon instant beef or chicken bouillon granules

  • Grated Romano cheese (optional)


  • Cook orzo according to package directions; drain well.

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  • 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.

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  • 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.

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

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Nutrition Facts

167 calories, 4 g fat (2 g saturated fat, 8 mg cholesterol, 209 mg sodium, 29 g carbohydrates, 2 g fiber, 5 g protein.