Confetti: In nonstick 10-inch skillet over medium heat, melt 2 teaspoons light corn-oil spread. Add 2 medium carrots, shredded, 1 medium-size zucchini (8 ounces), shredded, 1 garlic clove, crushed with garlic press, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper and cook 5 minutes. Stir in cooked orzo; heat through.

Each serving: About 180 calories, 6 g protein, 35 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 405 mg sodium.

Orange-Fennel: In nonstick 10-inch skillet over medium heat, melt 2 teaspoons light corn-oil spread. Add 1 garlic clove crushed with garlic press, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper and cook 30 seconds. Stir in 1 teaspoon grated orange peel and 1/2 teaspoon fennel seeds, crushed. Add cooked orzo and 2 tablespoons chopped fresh parsley; heat through.

Each serving: About 170 calories, 6 g protein, 32 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 415 mg sodium.

Peas & Onion: In nonstick 10-inch skillet over medium heat, melt 2 teaspoons light corn-oil spread. Add 1 small onion, chopped, and 2 tablespoons water and cook until onion is tender and golden, about 10 minutes. Stir in 1 cup thawed frozen peas and cooked orzo; heat through.

Each serving: About 210 calories, 8 g protein, 39 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 450 mg sodium.

macaroni, cooked as label directs but without adding salt, to make any of the delicious side dishes below.