LowSodiumLiving.tv

Fill a pot with the water and bring to boiling. Add the orzo and cook for 5 - 7 minutes until cooked through. Drain and set aside.

In a sautee pan, add the olive oil and butter and heat to high. Sautee the onions and spinach until softened. Season with black pepper and celery seed.

Add the orzo and parmesan cheese and stir until mixed. Serve.

Serves 4 - 6

Sodium Content = 85 Mg/Serving

Preheat your oven to 450 degrees.

Sautee the mushrooms in the olive oil on high heat along with the marjoram, thyme, celery seed and black pepper until very soft and browned.

Combine the mushrooms, cooked pasta, bread crumbs and grated cheese in a bowl and stir thoroughly.

Place in a large oven-proof dish or several individual-sized gratin dishes. Bake for 10 minutes.

Serves 4.

Sodium Content: Approx 300mg depending on bread crumbs and cheese used.

Zucchini Star Parmesan

1 Large Zucchini at least 3 Inches in diameter
1 1/2 Cup Bread Crumbs
2 Eggs
1 Tsp Black Pepper
2 Tsp Marjoram
2 Cups Cooked Pasta (Spaghetti, Ziti, etc.)
1 1/2 Cups Low Sodium Pasta Sauce
3 Tbsp Olive Oil
Freshly Grated Parmesan Cheese

Slice the zucchini into 3/4 inch thick slices. Using a star-shaped cookie cutter, cut stars in each zucchini slice. Dispose of the outer ring or reserve it for a ratatoutille.

Place the two eggs in a bowl and stir until blended.

In a bowl, mix the bread crumbs, marjoram and black pepper.

Heat the olive oil in a pan and once heated begin dipping each zucchini star into the egg, then dip each side into the bread crumbs, Coat again in the egg, one more time in the bread crumbs and then place in the pan. Working in batches, heat each zucchini star for 3 minutes per side.

Serve the zucchini stars over pasta with a marinara sauce. Top with fresh grated parmesan cheese.

Serves 4.

Sodium Content: 150 - 200mg