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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
