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Orzo with Peppers & Spinach Recipe
Orzo with Peppers & Spinach Recipe photo by Taste of Home

Orzo with Peppers & Spinach Recipe

Publisher Photo
Sweet bell peppers are a good source of vitamin C, which helps the body fight infection and absorb folate and iron. And what bright flavor and color! —Tammi Kettenbach, Jerseyville, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

Ingredients

  • 1 cup uncooked orzo pasta
  • 1 each medium sweet orange, red and yellow pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 cups fresh baby spinach
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

1 cup equals 234 calories, 6 g fat (2 g saturated fat), 7 mg cholesterol, 256 mg sodium, 36 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Directions

  1. Cook pasta according to package directions. Meanwhile, in large skillet cook the peppers and mushrooms in oil over medium heat until tender. Add garlic; cook 1 minute longer. Add the spinach, Italian seasoning, salt and pepper; cook and stir 1-2 minutes longer or just until spinach is wilted.
  2. Drain pasta. Add pasta and cheese to skillet; heat through. Yield: 5 servings.
Originally published as Orzo with Peppers & Spinach in Simple & Delicious April/May 2012, p35

Nutritional Facts

1 cup equals 234 calories, 6 g fat (2 g saturated fat), 7 mg cholesterol, 256 mg sodium, 36 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Reviews for Orzo with Peppers & Spinach

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Apr. 11, 2012

This was our first try with orzo and we loved it. Next time I'm going to add chicken to it and make it a meal.

MY REVIEW
Reviewed Mar. 12, 2012

I would definitely make it again. My husband suggested next time possibly substituting tofu for the mushrooms, or goat cheese for the parmesan. This did not go over well with our young kids.

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