• 1/2 lb. orzo pasta, uncooked
• 1 cup vegetable stock
• 1 small zucchini, quartered lengthwise, sliced thin
• 1 carrots, peeled and diced
• 1 large onion, diced
• 1 cup eggplant, peeled and diced

Cook orzo according to package directions. Bring vegetable stock to a boil in a saucepan. Add vegetables and sauté 5-10 minutes, or until tender. Drain orzo and add to vegetables.

Per serving: calories 254, fat 1.0g, 3% calories from fat, cholesterol 0mg, protein 9.1g, carbohydrates 52.6g, fiber 4.8g, sugar 7.3g, sodium 108mg, diet points 4.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.0, Bread: 2.7, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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