Orzo with Spinach and Red Pepper
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Orzo with Spinach and Red Pepper
YIELD Makes 6 servings
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Orzo is a pasta that looks like tiny, slightly flattened footballs about the size of plump rice grains. Alphabet or tiny bead-shaped pasta are good substitutes if no orzo is available.
INGREDIENTS
| 4 | ounces uncooked orzo pasta |
| Nonstick olive oil cooking spray | |
| 1 | teaspoon olive oil |
| 1 | medium red bell pepper, diced |
| 3 | cloves garlic, minced |
| 1 | package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
| 1/4 | cup grated Parmesan cheese |
| 1/2 | teaspoon finely chopped fresh oregano or basil (optional) |
| 1/4 | teaspoon lemon pepper |
PREPARATION:
- Prepare orzo according to package directions; drain and set aside.
- Spray large nonstick skillet with cooking spray. Heat skillet over medium-high heat until hot; add oil, tilting skillet to coat bottom. Add bell pepper and garlic; cook and stir 2 to 3 minutes or until bell pepper is crisp-tender. Add orzo and spinach; stir until well mixed and heated through. Remove from heat; stir in Parmesan cheese, oregano, if desired, and lemon pepper. Garnish as desired.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Sodium | 152 mg |
| Protein | 6 g |
| Fiber | 2 g |
| Carbohydrate | 19 g |
| Cholesterol | 3 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 19 % |
| Calories | 116 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 1 |
| Fat | 1/2 |
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