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Orzo with Spinach and Red Pepper

Orzo with Spinach and Red Pepper

Orzo with Spinach and Red Pepper

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.


Makes 6 servings


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


  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

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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