• 2 tsp margarine
• 2 cloves garlic, finely chopped
• 1/2 cup coarsely shredded carrot
• 4 cups chicken broth
• 2 cups uncooked rosamarina (orzo) pasta
• 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed to drain
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil leaves
• Salt and pepper to taste

1. Melt margarine in 2-quart saucepan over medium heat. Cook garlic and carrot in margarine 2 minutes, stirring occasionally, until carrot is tender.
2. Stir in broth, pasta and spinach. Heat to boiling; reduce heat and simmer 15 to 20 minutes or until broth is absorbed.
3. Stir in remaining ingredients before serving.

Makes 8 servings.

(Diane 135)