• 1/4 cup olive oil
• 2 medium red onions, chopped
• 2 large cloves garlic, crushed
• 2 small zucchini, finely diced
• 1/2 lb. fresh mushrooms, diced
• 2 cups orzo pasta
• 1/2 cup dry red wine
• 3-1/2 cups canned diced tomatoes, juice reserved
• 2 cups water
• 2 cups bottled roasted red bell peppers, cut into 1/2 inch dice
• 1/4 cup plus 2 Tbs. pesto sauce, homemade or purchased
• 2/3 cup grated Parmesan cheese

Heat oil in a nonstick saucepan over medium high heat. Stir in onion and garlic and cook 3-4 minutes, stirring often, until onion begins to soften. Add zucchini and mushrooms and cook 2 minutes longer. Stir in orzo, wine, tomatoes with their juice, water, and salt to taste. Cover and bring to a boil. Reduce heat to low and simmer gently about 10 minutes, stirring often, until pasta is almost tender. Remove from heat. Add roasted peppers, cover and let stand 5 minutes. Stir in pesto sauce and pepper to taste. Serve with Parmesan cheese.

Per serving: calories 532, fat 29.1g, 49% calories from fat, cholesterol 10mg, protein 14.7g, carbohydrates 53.8g, fiber 7.4g, sugar 19.6g, sodium 821mg, diet points 12.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 5.1, Fruit: 0.0, Bread: 1.6, Lean meat: 0.7, Fat: 5.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Beaujolais, Zinfandel, or Merlot.