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Corn & Pepper Orzo Recipe
Corn & Pepper Orzo Recipe photo by Taste of Home

Corn & Pepper Orzo Recipe

Publisher Photo
This fragrant side packs flavor in but keeps extra fat, calories and sodium out. Red pepper lends sweetness and color to the eye-catching dish. Angela Hanks - St. Albans, West Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 3/4 cup uncooked orzo pasta
  • 1 large sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cups frozen corn, thawed
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

3/4 cup equals 178 calories, 3 g fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 34 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes. Add the corn, Italian seasoning, salt and pepper; cook and stir until vegetables are tender. Drain pasta; stir into the pan. Yield: 6 servings.
Originally published as Corn & Pepper Orzo in Healthy Cooking October/November 2008, p28

Nutritional Facts

3/4 cup equals 178 calories, 3 g fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 34 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Corn & Pepper Orzo

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 14, 2010

"This was a very pretty dish with all of the different colors working together. The taste was not pleasing, the italian seasoning was overpowering."

MY REVIEW
Reviewed Dec. 15, 2009

"I made this for my vegan grandson and added chunks of zucchini and we all loved it. He has made it for his lunch a few times."

MY REVIEW
Reviewed Dec. 9, 2009

"I love orzo and this was so easy and good."

MY REVIEW
Reviewed Nov. 11, 2009

"I tried this recipe the same day I got it in an email. I thought it was very good. I modified it only by topping with some grated Parmesan cheese. Next time I will add a grilled chicken breast to make a complete meal."

MY REVIEW
Reviewed Nov. 8, 2009

"I added some chopped celery of course (I'm Italian)! It was excellent & as with all pastas, even better warmed up a day or so later, with the addition of chopped sauteed chicken breast."

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