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|
- 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.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||19 %|
Check out more recipes for Italian