- 1 cups uncooked orzo (rice-shaped pasta)
- Cooking spray
- 1 cups sliced mushrooms
- 1 cups diced zucchini
- 1 tablespoons butter
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Cook orzo according to package directions, omitting salt and fat. Drain and keep warm.
While orzo cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and zucchini; sauté 6 minutes or until tender and browned.
Combine orzo, mushroom mixture, and remaining ingredients in a large bowl, tossing gently.