Orzo with Spinach and Red Pepper

by the Editors of Publications International, Ltd.


Orzo with Spinach and Red Pepper Photo
Orzo with Spinach and Red Pepper
Yield: Makes 6 servings
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:
1.
Prepare orzo according to package directions; drain and set aside.

2.
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.



Nutritional Information:
Serving Size:
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


This recipe appears in: Italian

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